Butter bean soup with parmesan
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | GOYA Extra Virgin Olive Oil |
| 1 | small | White onion; (chopped) |
| 1 | small | Carrot; (chopped) |
| 1 | Celery stalk; (chopped) | |
| 2 | Garlic cloves; (chopped) | |
| 1 | can | (15.5 oz) GOYA Butter Beans (undrained) |
| 1 | GOYA Chicken Bouillon Cube; (cubitos) | |
| ½ | teaspoon | Rosemary |
| 2 | cups | Water |
| Salt and pepper; (to taste) | ||
Directions
In a large saucepan, saut‚ the onion, carrot, celery and garlic in olive oil until the onion is soft. Add the beans, bouillon, rosemary and water.
Simmer until heated thoroughly. For a thicker soup, remove ½ of the mixture and process in a blender, then return to the soup. Serve topped with grated parmesan cheese and parsley, if desired. Serves four.
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998
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