White bean soup with carrot pennies

Yield: 2 Servings

Measure Ingredient
1 teaspoon Olive oil
1 large Green onion -- thinly
\N \N Sliced
1 \N Celery stalk -- thinly
\N \N Sliced
½ teaspoon Crushed garlic -- Trader
\N \N Joe's
\N \N Freshly ground mixed peppers
\N \N Green, black &
\N \N Pink
¼ teaspoon Rubbed sage
1 medium Carrot -- thinly sliced
1 cup Water
1 \N Vegetable broth --
\N \N Washington's
½ teaspoon Beef bouillon
15 ounces Northern white beans --
\N \N Canned, rinsed
\N \N Fresh cilantro and/or
\N \N Rosemary

1. Slowly heat the oil in a large wok over medium high heat and saute onion for about 2 minutes. Add celery, and saute about 3 minutes; cover the wok to retain some of moisture being released. Add garlic, a few cranks of pepper. Up to ¼ tsp rubbed sage. Stir; saute another minute or so. 2. Meanwhile, measure 1 cup of water in a 2 cup measuring cup. Stir in the bouillon granules, and 1 packet of Washington's Vegetable Seasoning and Broth.

Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer about 15 minutes. Add water if needed. 4. Remove about one-fourth of the soup to the measuring cup and puree. Return to pot. Stir to blend. Top with fresh rosemary and/or cilantro leaves (just a taste).

Recipe By : Healthy Cooking

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