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
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