French White Bean Souffle

  • 1 cup chopped onion
  • 6 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 tsp minced fresh thyme leaves
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 1 (15-oz) can Great Northern beans, drained
  • 1 (4-oz) carton egg substitute
  • ½ cup grated asiago cheese
  • 5 egg whites (at room temperature)
  • ½ tsp cream of tartar 

 

 

Preparation Serves 6

 

Preheat oven to 375°F. Spray 6 individual soufflé dishes with cooking spray.

 

Sauté onion and garlic in olive oil over medium-high heat until tender. Combine onion mixture, thyme, salt, pepper, beans and egg substitute in a blender or food processor; process until smooth. Spoon mixture into a large bowl. Stir in cheese; set aside. 

 

Beat egg whites and cream of tartar on high with a mixer until stiff peaks form. Gently fold ¼ of egg white mixture into bean mixture. Continue folding in remaining egg white mixture. Pour mixture into prepared soufflé dishes. 

 

Bake for 45 minutes to 1 hour or until puffed and golden. Serve immediately.