This was very simple to make. However, I ran into some trouble with the potatoes. The recipe says to cube the potatoes, which I did, but I don’t think I made them quite small enough. They weren’t soft after 20 minutes, and by the time they were soft, everything had gotten pretty starchy. Also, the recipe says to add the beans at the very end, and simmer only about 5 minutes more, but I added them when I first checked the potatoes, so they ended up cooking for about 20 minutes, which made the beans fall apart a little bit. Don’t do these things.
I altered the recipe a bit (the original is from Weight Watchers). One thing I did was make it spicier by adding half an Anaheim chile and a jalepeno. I left the seeds in. You might not want to. Don’t rub your eye later like I did. I also used canned diced tomatoes with chiles, rather than the crushed tomatoes the recipe called for. Also, I used an entire can of cannellini beans. The recipe says to use 1/2 cup. This wasn’t exactly intentional. I just wasn’t paying attention. But I like the way it came out. It’s more chili-like than soup. I was able to use the chicken stock I had just made, which I think gave it some additional flavor also.
This makes 4 servings, at 5 points per serving (well, the original did; I bet with the extra beans I added, it might be an additional point or so).
Saute the following:
2 tsp olive oil
2 carrots, thinly sliced
6 green onions, chopped
2 celery stalks, chopped
2 minced garlic cloves
1/2 Anaheim chile, chopped
1 jalapeno, chopped
14.5 oz can diced tomatoes with chiles
2 cups chicken broth
Bring to a boil and add:
2 medium potatoes, diced
1/2 tsp marjoram (I didn’t have any of this)
1/4 tsp oregano (I used double this to make up for the lack of marjoram)
salt and pepper
While the potatoes are cooking, cube 1/2 pound of chicken breast and saute it in 2 tsp olive oil until cooked.
Once the potatoes are soft, add:
1 can cannellini beans (or 1/2 cup, you know, whatever)
2 Tbl chopped parsley
Heat through for an additional five minutes (er, not the 20 that I gave it).
Update: We had this last night with cornbread and margaritas. It was great with cornbread. And P. liked it a lot. He said it didn’t taste low fat at all.