Butter Bean Soup With Parmesan Recipe
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Butter Bean Soup With Parmesan
1/4 cup Extra Virgin Olive Oil
2 small onion, (chopped)
2 small carrot, (chopped)
2 celery stalk, (chopped)
4 garlic cloves, (chopped)
2 can Butter Beans, (undrained)
2 Chicken Bouillon Cube
1 tsp rosemary
1 qt water
salt and pepper, (to taste)
3 tbsp parmesan cheese, grated
In a large saucepan, saute 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.
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 498 Calories; 16g Fat (28.6%
calories from fat); 25g Protein; 68g Carbohydrate; 27g Dietary Fiber; 3mg
Cholesterol; 552mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2
Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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