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Recipe of the Week


Garlic Bean Soup

  • 2 cups chopped onion
  • 1 cup sliced carrot
  • 1/2 cup sliced celery
  • 12-14 medium cloves garlic, peeled, crushed
  • 2 Tbsp. olive oil
  • 2 cans (14 1/2 oz. each) fat-free reduce-sodium chicken broth or vegetable broth
  • 2 cans (15 ounces each) Great Northern beans or garbanzo beans, rinsed, drained
  • Salt and Pepper
  • Finely chopped chives or parsley, optional
Sauté onion, carrot, celery and garlic in oil in large saucepan 3 to 4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5 to 8 minutes.

Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives.

Frozen onion and prepared chopped garlic can be substituted; also to save preparation time, chopped baby carrots may be used. Soup can be made 1 to 2 days in advance; refrigerate covered.

Nutrition Information Per Serving:
255 calories, 5 grams fat,39 grams carbohydrate, 545 mg sodium, 15 grams protein, 0 mg cholesterol

Servings: 6 (about 1 cup each)

Source:
American Dry Bean Board


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