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- 2 14 ounce can vegetable broth
- 1 medium onion, chopped (1/2 cup)
- 1/2 vanilla bean, split lengthwise
- 3 tablespoons butter, softened
- 3 tablespoons all-purpose flour
- 1 pound thin green beans, trimmed and cut into bite-size pieces (3 to 3 1/2 cups)
- Steamed Green Beans (see recipe below) (optional)
- Herbed Sourdough Breadsticks (see recipe below) (optional)
1. In a large saucepan, bring the broth, onion, and vanilla bean to boiling; reduce heat. Cover and simmer for 10 minutes or until onion is tender. Discard vanilla bean.
2. In a small bowl, stir together the butter and flour. Whisk into broth mixture. Cook and stir until slightly thickened and bubbly.
3. Add beans to broth mixture. Return to boiling; reduce heat. Cover and simmer for 5 to 7 minutes more or until beans are crisp-tender. Ladle into bowls. If desired, garnish with steamed green beans and serve with Herbed Sourdough Breadsticks. Makes 6 to 8 side-dish servings.
- 1/2 pound thin green beans
1. Place green beans in a steamer basket. Cover and steam over boiling water for 5 to 7 minutes or until tender.
- Servings Per Recipe 6,
- cal. (kcal) 94,
- Fat, total (g) 7,
- chol. (mg) 16,
- sat. fat (g) 4,
- carb. (g) 11,
- fiber (g) 3,
- pro. (g) 2,
- sodium (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
- 1/2 12 inch sourdough baguette
- 2 tablespoons olive oil
- 1 teaspoon snipped fresh thyme
1. Preheat oven to 375 degree F. Cut half of a 2-inch sourdough baguette lengthwise into 1/2-inch slices. Cut into 1-inch-wide sticks. Brush cut surfaces evenly with olive oil and sprinkle with thyme. Place on baking sheet. Bake in the preheated oven for 16 minutes or until golden.
- Servings Per Recipe 6,
- cal. (kcal) 94,
- Fat, total (g) 7,
- chol. (mg) 16,
- sat. fat (g) 4,
- carb. (g) 11,
- fiber (g) 3,
- pro. (g) 2,
- sodium (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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