What You Need
2 cups chopped onion
1 cup sliced carrot
1/2 cup sliced celery
12 to 14 medium cloves garlic, peeled, crushed
2 tablespoons olive oil
2 cans (14 1/2 ounces each) fat-free reduced-sodium chicken broth or vegetable broth
2 cans (15 ounces each) Great Northern beans or Garbanzo beans or 3 cups cooked dry-packaged Great Northern beans or Garbanzo beans, rinsed, drained
Salt and pepper, to taste
Finely chopped chives or parsley, optional
What To Do
1. Saute onion, carrot, celery, and garlic in oil in large saucepan 3 to 4 minutes.
2. Add chicken broth and beans; heat to boiling. Reduce heat and simmer until vegetables are tender, 5 to 8 minutes.
3. Process soup in food processor or blender until smooth.
4. Serve in bowls; sprinkle with chives.
Tip: Frozen onion and prepared chopped garlic can be substituted; also, to save preparation time, chopped baby carrots may be used. Soup can be made 1 to 2 days in advance; refrigerate, covered.
Source: American Dry Bean Board
Return to Soup Recipes index