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White Bean Soup

Posted by on Jan. 3, 2010 at 3:29 PM
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White Bean Soup
Serves 6

Ingredients:
1 Tbs. Canola Oil
1 medium Onion, chopped
2 medium Carrots, sliced
2 stalks Celery, sliced
1 clove Garlic, minced
2-19 oz. cans Cannelloni or White Kidney Beans, rinsed and drained
1 envelope dry Herb Soup Mix
2 cups Water
3 cups Escarole or Spinach, coarsely chopped
1 medium Tomato, diced
1/4 cup Feta Cheese, crumbled (optional)

In a large saucepan, warm oil over medium heat
and sauté onion, carrots, celery, and garlic, stirring
occasionally, for about 5 minutes or until tender.

Stir in beans and herb soup mix blended with
water. Bring the mixture to a boil over high heat.
Reduce heat to low and simmer uncovered for
20 minutes or until vegetables are tender.

Stir in escarole and tomato and cook 2 minutes, or
until heated through. Serve in warmed soup bowls
and top with crumbled feta cheese, if desired.

 


 


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by on Jan. 3, 2010 at 3:29 PM
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