Name: Butter Bean Soup with Parmesan
Ingredients: 2 tb GOYA Extra Virgin Olive Oil; 1 sm White onion; (chopped); 1 sm Carrot; (chopped); 1 Celery stalk; (chopped); 2 Garlic cloves; (chopped); 1 cn (15.5 oz) GOYA Butter Beans (undrained); 1 GOYA Chicken Bouillon Cube; (cubitos); 1/2 ts Rosemary; 2 c Water; Salt and pepper; (to taste)

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

2	tb	GOYA Extra Virgin Olive Oil
1	sm	White onion; (chopped)
1	sm	Carrot; (chopped)
1		Celery stalk; (chopped)
2		Garlic cloves; (chopped)
1	cn	(15.5 oz) GOYA Butter Beans (undrained)
1		GOYA Chicken Bouillon Cube; (cubitos)
1/2	ts	Rosemary
2	c	Water
		Salt and pepper; (to taste)

INSTRUCTIONS

In a large saucepan, saut. the onion, carrot, celery and garlic in olive
oil until the onion is soft. Add the beans, bouillon, rosemary and water.
Simmer until heated thoroughly. For a thicker soup, remove 1/2 of the
mixture and process in a blender, then return to the soup. Serve topped
with grated parmesan cheese and parsley, if desired. Serves four.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

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