Cassoulet Soup
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 2/3 cup dry white wine
- 1 small onion, chopped
- 2 cups canned low-salt chicken broth
- Carbohydrate 54 g(18%)
- Cholesterol 96 mg(32%)
- Fat 18 g(28%)
- Fiber 11 g(45%)
- Protein 50 g(101%)
- Saturated Fat 6 g(30%)
- Sodium 1264 mg(53%)
- Calories 618
Preparation Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.
Preparation Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.
