** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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