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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter Bean Soup With Parmesan

Recipe Tags: Soup Recipes

Date Added: December 08, 2009

Ingredients:

2 Tablespoons Extra Virgin Olive Oil
1 White Onion (chopped)
1 Carrot (chopped)
1 Unit Celery (chopped)
2 Unit Cloves Of Garlic (chopped)
1 Can Butter Beans
1 Unit Chicken Bouillon Cube (cubitos)
1/2 Teaspoon Rosemary freshly chopped
2 Cups Water reserved from cooking
1 Unit Pepper (to taste)
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Directions:

1. In a large saucepan, saute the onion, carrot, celery and garlic in olive oil until the onion is soft.

2. Add the beans, bouillon, rosemary and water. Simmer until heated thoroughly.

3. For a thicker soup, remove 1/2 of the mixture and process in a blender, then return to the soup.

4. Serve topped with grated parmesan cheese and parsley, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, MSG, Garlic, Celery, Rosemary, Onion, Olive Oil allergies.
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