Ingredients:
2 Tbsp (30 mL) camelina or extra-virgin olive oil
1 onion, finely chopped
2 celery stalks, diced
2 garlic cloves, minced
2 1/2 cups (625 mL) butter beans or giant white beans (about 2 small cans, drained and rinsed)
1/4 cup (60 mL) sun-dried tomato paste
3 cups (750 mL) low-sodium chicken or vegetable stock
1 Tbsp (15 mL) chopped fresh rosemary
Salt and pepper to taste (optional)
4 tsp (20 mL) grated Parmesan cheese for topping
Directions:
- Heat oil in large saucepan over medium heat. Add onion and sauté until just softened. Add celery and garlic, and cook for a further 2 minutes. Add beans, tomato paste, stock, and rosemary, and season with salt and freshly ground pepper to taste. Bring mixture to a boil, then reduce heat; cover and simmer for 10 minutes.
- Ladle soup into 4 serving bowls and top each bowl with a teaspoon of grated Parmesan cheese.
Each serving contains: 253 calories; 15 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 31 g total carbohydrates (6 g sugars, 9 g fibre); 121 mg sodium
Serves: 4
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