Name: White bean soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil; 2 cups leek, white parts only, sliced (2 leeks); 1 cup onion, diced (1 onion); 2 cups apple, with peel, diced (2 apples); 2 garlic cloves, minced; 3 cups no-salt added chicken broth; 1 tablespoon honey; 1 tablespoon low-sodium soy sauce; 1/2 teaspoon garlic powder; 1 laurier leaf; 2 cups canned white beans, no salt added; 3 sprigs fresh thyme; Zest of 1/2 lemon; Black pepper to taste; 1 cup regular ricotta cheese; 1 tablespoon olive oil; 2 teaspoons fresh thyme, chopped; Zest of 1/2 lemon; Black pepper to taste; 4 slices whole grain bread; 4 radish, thinly sliced; 2 teaspoons honey; Fresh thyme of parsley, chopped, for garnish

Ingredients

Adjust Servings:

	Soup
	2 tablespoons olive oil
	2 cups leek, white parts only, sliced (2 leeks)
	1 cup onion, diced (1 onion)

	2 cups apple, with peel, diced (2 apples)
	2 garlic cloves, minced

	3 cups no-salt added chicken broth
	1 tablespoon honey
	1 tablespoon low-sodium soy sauce
	1/2 teaspoon garlic powder
	1 laurier leaf
	2 cups canned white beans, no salt added

	3 sprigs fresh thyme
	Zest of 1/2 lemon
	Black pepper to taste
	Ricotta spread
	1 cup regular ricotta cheese
	1 tablespoon olive oil
	2 teaspoons fresh thyme, chopped
	Zest of 1/2 lemon
	Black pepper to taste

	4 slices whole grain bread
	4 radish, thinly sliced
	2 teaspoons honey
	Fresh thyme of parsley, chopped, for garnish

Nutrient Analysis
PER SERVING: 1/4 of recipe RENAL EXCHANGE: 2 1/2 Protein + 1 1/2 Starch + 1 1/2 Vegetable + 1/2 Fruit
Calories	499 kcal
Protein	22 g
Carbohydrates	62 g
Fibre	12 g
Sugars	20 g
Total Fat	21 g
Saturated Fat	7 g
Cholesterol	34 mg
Sodium	467 mg
Potassium	732 mg
Phosphorus	394 mg

White bean soup:
Downloadable/printer-friendly version

Note: As an option, purée the soup using a food processor or immersion blender until smooth texture has been reached.

Ingredients

Soup
2 tablespoons olive oil
2 cups leek, white parts only, sliced (2 leeks)
1 cup onion, diced (1 onion)
2 cups apple, with peel, diced (2 apples)
2 garlic cloves, minced
3 cups no-salt added chicken broth
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1/2 teaspoon garlic powder
1 laurier leaf
2 cups canned white beans, no salt added
3 sprigs fresh thyme
Zest of 1/2 lemon
Black pepper to taste
Ricotta spread
1 cup regular ricotta cheese
1 tablespoon olive oil
2 teaspoons fresh thyme, chopped
Zest of 1/2 lemon
Black pepper to taste
4 slices whole grain bread
4 radish, thinly sliced
2 teaspoons honey
Fresh thyme of parsley, chopped, for garnish

Preparation

1 Done	In a large pot, heat olive oil over medium, and fry leek and onion for 5 minutes.
2 Done	Add apple and garlic and cook for another 3 minutes.
3 Done	Add chicken broth, honey, soy sauce, garlic powder, laurier leaf, and white beans, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes.
4 Done	Season with thyme, lemon zest, and black pepper. Continue cooking for 5 minutes.
5 Done	Meanwhile, in a small bowl, with the help of a spoon, combine ricotta cheese, olive oil, thyme, lemon zest and black pepper.
6 Done	Spread the seasoned ricotta on the 4 slices of bread. Garnish with sliced radish and thyme or parsley, and sprinkle with honey. Set aside.
7 Done	Remove thyme sprigs from the soup. Serve the soup with slices of bread with ricotta spread.