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Navy Bean Soup With Lemon And Herbs (3.5 Pts) from the Recipes EU Collection

 


Navy Bean Soup With Lemon And Herbs (3.5 Pts) Recipe

...brought to you by Recipes EU





Navy Bean Soup With Lemon And Herbs (3.5 Pts)
2 tsp extra virgin oil
2 garlic cloves, minced
16 oz drained cooked navy beans
1/2 cup chopped fresh parsley
2 tbsp fresh lemon juice
1 tbsp + 1 tsp. chopped fresh rosemary
1 tsp freshly ground black pepper
2 cup low-sodium chicken broth
1/2 tsp salt


Place large saucepan over med.-high heat 30 seconds; add oil and heat 30
seconds more. Add garlic and cook, stirring frequently, until softened, 1
min. Add beans, parsley, lemon juice, rosemary and pepper; stir to coat.
Add broth, bring to a boil. Reduce and simmer 10 min. Cool slightly.

Transfer 3 cups of solids to blender or food processor and puree until
smooth. Return puree to saucepan; add salt and warm soup over low heat,
stirring, until heated through.

Serving (1/2 cup) provides: 1/2 fat, 2 breads, 10 optional calories; 4
grams fat, 5 grams fiber

Per serving: 202 calories, 4 g total fat, 1 g saturated fat, 0 mg.
cholesterol, 335 mg sodium, 33 g carbohydrate, 5 g dietary fiber, 12 g
protein, 108 mg calcium.

Weight Watchers Cut The Fat Cookbook

Shared by: Patty McDuffy, pattys-diet-recipes

MC Formatted by Mary [mnmpoms@ponyexpress.net]

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NOTES :
Fresh lemon juice, fresh rosemary and lots of chopped parsley add plenty of
spirit and flavor to this nourishing, simple-to-make-soup.

Preparation Time: 0:00
 


This Navy Bean Soup With Lemon And Herbs (3.5 Pts) Recipe brought to you from the Recipes.eu.com recipe collection

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Navy Bean Soup With Lemon And Herbs (3.5 Pts) - a delicious recipe from Recipes.eu.com