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White Bean Soup

Nutrition Information:
Calories: 211
Total Fat: 4g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 16mg
Sodium: 217mg
Carbohydrates: 30g
Dietary Fiber: 8.5g
Sugars: 5g
Protein: 16g
Vitamin A: 747.4iu (14%)
Vitamin C: 31.3mg (52%)
Calcium: 109mg (10%)
Iron: 4mg (22%)

3-1/2 cups non-fat low-salt chicken broth
3 cups cooked white beans, drained & rinsed, divided in half
2 teaspoon minced garlic
2 cups broccoli tops
1 cup chopped onion
1 cup carrots, sliced
1 teaspoon vegetable oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup frozen spinach leaves
1/2 cup sliced celery
1/2 teaspoon ground thyme leaves
1/4 teaspoon ground rosemary or minced leaves
Black pepper, to taste

Heat a large soup pan over high heat & add oil. Saute the onion, celery, carrots, & garlic in oil about 3 minutes until lightly golden. Add half the beans, chicken broth, broccoli tops, & herbs to the soup pan & bring to boil. Reduce heat to simmer for 5 minutes until the broccoli is tender.
While soup is cooking, process the remaining beans in a food processor or mash them until smooth. Stir the pureed beans & spinach into the soup; simmer about 2 minutes until hot.
Serving Suggestion: Serve hot.

Serves 6. 1-1/2 cups per serving.

Diabetic Exchange Units: Bread & Starch: 2.0 Lean Meat: 1.0

Time: 40 min. (10 min Preperation, 30 min Cook)




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