• 2 tsp. olive oil
• 1/4 cup onion, chopped
• 1 clove garlic, crushed
• 1 lb. canned navy beans, rinsed and drained
• 1/2 cup vegetable stock
• 1 Tbs. sage, crumbled
• 2 Tbs. celery leaves, chopped
• 2 tsp. lemon juice
• 1/8 tsp. pepper

Heat oil in a heavy saucepan over medium heat. Sauté onion and garlic 3-4 minutes or until onion softens. Add beans, stock, sage, and celery leaves. Cover saucepan and simmer 25-30 minutes, stirring occasionally. Remove cover and simmer 5-10 minutes or until thickened. Stir in lemon juice and pepper.

Per serving: calories 162, fat 2.7g, 15% calories from fat, cholesterol 0mg, protein 8.5g, carbohydrates 26.8g, fiber 5.9g, sugar 5.8g, sodium 44mg, diet points 2.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 1.7, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.0

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