Butter Bean Soup With Parmesan
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 2 | T | GOYA Extra Virgin Olive Oil |
| 1 | White onion, chopped | |
| 1 | Carrot, chopped | |
| 1 | Celery stalk, chopped | |
| 2 | Garlic cloves, chopped | |
| 1 | 15.5 oz GOYA Butter Beans | |
| undrained | ||
| 1 | GOYA Chicken Bouillon Cube | |
| cubitos | ||
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 37
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 85.8mg
Potassium: 308.1mg
Carbohydrates: 8.2g
Fiber: 2.3g
Sugar: 3.3g
Protein: 1.2g