Creamy Tomato Bisque with Mozzarella Crostini

I did this tonight and it was delicious, I did however substitute the white rice for brown rice, soya mild instead of Tofu and added fresh cooked tomatoes instead of canned.

6 servings, about 1 1/2 cups each 

Active Time: 20 minutes

Total Time: 35 minutes

http://www.eatingwell.com/recipes/creamy_tomato_bisque_with_mozzarella_crostini.html

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, crushed and peeled
• 1 14-ounce can reduced-sodium chicken broth
• 2 cups water
• 1/4 cup white rice
• 1 28-ounce can crushed tomatoes
• 1/2 cup silken tofu
• 1 tablespoon rice vinegar
• 6 3/4-inch-thick slices baguette, preferably whole-grain
• 3 tablespoons shredded part-skim mozzarella cheese

PREPARATION

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water and rice; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rice is very tender, about 15 minutes.
2. Preheat oven to 450°F.
3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium-high heat, stirring often.
4. Meanwhile, top slices of baguette with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.

TIPS & NOTES

• Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. When ready to serve, make crostini and reheat the soup (Steps 2 & 4).

NUTRITION

Per serving: 218 calories; 8 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 31 g carbohydrates; 8 g protein; 4 g fiber; 355 mg sodium; 478 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Vitamin A (20% dv), Iron (15% dv).

Carbohydrate Servings: 2

Bouneschlupp - Green Bean Soup

This is a Luxembourgish traditional soup that is a favorite during the winter as it is served as a main dish and not as a starter. The recipe is for 4 people

Ingredients:

• 400gr/14.10 ounces of green Beans cut into small parts

Bouneschlupp - it may not look like much but
it is so yummy.

• 75gr/2.6 ounces of smokey bacon rashers cut into small cubes
• 1 good size onion (chopped)
• 200gr/7.05 ounces potatoes (chopped into small cubes)
• sausages (like hot dogs or smokey sausages) cut into pieces
• 125ml/0.5 cups sour cream
• 1,5 liter/4.2 cups of vegetable broth
• some butter for frying
• Salt 
• Pepper
• chopped parsley
• summer savory powder (or fresh if you have it)

Put a small amount of butter in a pot to fry the bacon (or just use the fat from the bacon) until it is lightly brown. Add the onions until they start to go golden. Add the beans and constantly stir the ingredients for about 2-3 minutes. Add the salt, pepper and broth. Let this simmer for about 45 minutes and then add the potatoes and sausages, let simmer for another 10 minutes or until the potatoes are cooked through. Towards the end add the sour creme, summer savory and parsley.
You can eat this with french bread that has just come out of the oven.