Just Plain Good: Artichoke & White Bean Soup

If you want a great meal with little cost and little work here is an excellent recipe I tried. Two wonderful ingredients come together with a little stock and garlic to make a very silky smooth but filling meal. The bread really tops it off perfectly.

Artichoke & White Bean Soup

Ingredients
• 1 14-ounce can artichoke hearts, drained
• 1 15-ounce can cannellini beans,rinsed
• 1 garlic clove,minced
• 1 teaspoon extra-virgin olive oil
• 1 14-ounce can reduced-sodium chicken broth
• Salt & freshly ground pepper to taste
• Chopped fresh mint for garnish
• Fat-free croutons, for garnish
Preparation
1. Puree artichokes and beans in a food processor.

Instead of sauteing the garlic I just added it to the puree. The result was a strong garlic flavor :D

Before step 2 I also strained the puree.

The result was a reduction in fiber from the artichokes.

2. Heat oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.

Garlic-Tomato Toasts

Pan con tomate, a classic Catalan tapa, is delicious alongside most soups or stews. Or serve with thinly sliced prosciutto and Manchego cheese for a tasty appetizer.
2 servings | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
• 2 slices whole-wheat country bread
• 1 small clove garlic, cut in half
• 1/2 teaspoon extra-virgin olive oil
• 1 small plum tomato, cut in half
• Kosher salt & coarsely ground pepper, to taste
Preparation
1. Grill or toast bread. Rub one side of the toasted bread with the cut-side of a garlic clove half and drizzle with extra-virgin olive oil. Rub with the cut-side of a tomato half. Sprinkle with kosher salt and coarsely ground pepper.

I brushed with a little oil prior to broiling. I like the taste and color I get this way.