On the Menu: White Bean Consommé With Almond Milk

I started a new magazine subscription... SELF! Just got the September issue last week and finally got around to reading it. This recipe caught my eye and so it's on the menu tonight!

White Bean Consommé With Almond Milk

By Wendy Giman
From SELF Magazine - September 2009 Issue

Cozy up a brisk day with a bowl of white bean consommé from Daniel Angerer, owner of Klee Brasserie in NYC.

Serves 4 (That means leftovers for lunch!)

INGREDIENTS

• 2 cans (19 oz each) cannellini beans, rinsed and drained
• 2 cups unsweetened almond milk
• 2 cloves garlic, whole
• 1 sprig rosemary
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon chives, finely chopped
• 1 tablespoon tarragon, finely chopped

PREPARATION

Combine first 4 ingredients in a 3-quart pot over high heat. Add 1 cup water. Simmer for 10 minutes. Strain beans over a bowl and reserve the liquid. Discard rosemary and garlic. Purée 2 cups cooked beans with 1 cup reserved liquid. Combine purée with rest of liquid and whole beans in pot. Heat and stir briefly. Add herbs, salt and pepper. Serve with crusty bread.


THE SKINNY

183 calories per serving, 2 g fat (0 g saturated), 38 g carbs, 15 g fiber, 13 g protein



I can't wait to try this with a green salad and whole grain garlic toast!!!