• 1-1/3 cups onions, chopped
• 2/3 cup sliced carrots
• 1/3 cup sliced celery
• 8 cloves garlic, peeled, crushed
• 1 Tbs. plus 1 tsp. olive oil
• 2-1/3 cups fat-free low sodium chicken broth, or vegetable broth
• 1-1/4 lbs. canned Great Northern beans, or garbanzo beans, rinsed, drained
• 1/8 tsp. chives or parsley, optional

Sauté onion, carrot, celery, and garlic in oil in large saucepan 3-4 minutes. Add chicken broth and beans; heat to boiling reduce heat and simmer until vegetables are tender, 5-8 minutes. Process soup in food processor or blender until smooth. Serve in bowls; sprinkle with chives or parsley.

Note: you can substitute frozen onion and prepared chopped garlic; to save preparation time, chopped baby carrots may be used. You can make soup 1-2 days in advance; refrigerate covered.

Courtesy American Dry Bean Board.

Per serving: calories 265, fat 6.5g, 21% calories from fat, cholesterol 3mg, protein 15.0g, carbohydrates 40.5g, fiber 12.2g, sugar 7.6g, sodium 96mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 2.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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