This morning, someone mentioned that they saw my recipe for White Chicken Chili on this site and wondered if it would be good without the chicken. She's a vegetarian and was craving some white chili. It made me recall a recipe that I have not made in years that I used to love. Here it is. It is from a fat free cookbook that has some amazingly tasty recipes in it: 500 Fat Free Recipes by Sarah Schlesinger.
Makes about 8 cups
1 3/4 cups nonfat chicken broth or vegetable broth
1 cup diced onions
2 cups diced carrots
1 cup diced celery
1 clove garlic, minced
1 jalapeno pepper, seeded and sliced
1/2 cup chopped fresh parsley
2 1/2 cups home cooked or canned cannellini beans, drained and rinsed
2 1/2 cups home cooked or canned Great Northern beans, drained and rinsed
1 teaspoon dried thyme leaves
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1. Heat 1/4 cup (or more if you like) of the water or broth in a large, heavy soup pot over medium heat. Add onions, carrots, celery, an dgarlic. Cook and stir for 10 minutes or until vegetables are tender.
2. Stir in the remaining cup broth, jalapeno pepper, parsley, beans, thyme, black pepper and oregano.
3. Simmer for 30 minutes.