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Navy Bean Soup |
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Serves: 6 Print this Recipe1 cup carrots, finely diced 1 cup celery, finely diced 1/2 onion, minced 1 clove garlic, minced 3 1/2 cups water 1 cup tomato purée 1 1/2 cups navy beans, cooked 1/8 teaspoon black pepper, freshly ground 2 tablespoons parsley, fresh, chopped 1/4 cup parmesan cheese 1. In a 2 quart saucepan, combine carrots, celery, onion, garlic, water, and tomato puree and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. 2. Add beans, pepper, and parsley. Heat about 5 minutes longer. Sprinkle 2 teaspoons of cheese on each serving. Food exchanges per 1 ¼-cup serving: 1 BREAD, 1 lean MEAT, 1 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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