Cannellini Bean Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can be multiplied or divided by 2. This recipe is good served chilled and will keep well in the refrigerator about 72 hours.

Serve with a 2 ounce whole grain or gluten-free roll, and one of the following:

• Waldorf Salad
• Roasted Eggplant Salad
• Jicama Salad
• Cucumbers & Dill in Sour Cream
• Cole Slaw
• Healthy Caesar Salad
• Roasted Beet and Fennel Salad
• Cucumbers in Yogurt with Mint
• Zucchini Salad

Ingredients

1 tsp. olive oil
1 large onion (diced)
2 cloves garlic (minced)
2 medium stalks celery (with leaves, if possible, minced)
2 15-ounce cans no salt added white beans (drained and rinsed)
2 cups no salt added vegetable stock
1/2 tsp. salt
2 Tbsp. fresh oregano (chopped)
black pepper to taste

Place the olive oil in a large sauce pan over medium heat.

Add the garlic and white onion.

Cook slowly over medium until the onions are translucent -- about 5 minutes. Stir frequently.

Add the celery and cook for 3 minutes. Stir frequently.

Add the beans and stir well.

Add the chicken stock and salt.

Cover and cook for 20 minutes. Stir occasionally.

Add the fresh oregano, and black pepper.

Cook for 10 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed.

The soup may be served hot or chilled.