White Bean Soup with Sage
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
large |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
carrots
small |
|
| 1 | x |
sage leaves
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cans |
great northern beans
|
* |
| 14 ½ | ounces |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
large |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
carrots
small |
|
| 1 | x |
sage leaves
|
*
|
| 15 | ml |
vegetable oil
|
|
| 2 | cans |
great northern beans
|
* |
| 419.1 | ml/g |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Chop the onion, mince the garlic.
Peel and shred the carrot. Dice the tomato.
Mince the sage.
Heat oil in large saucepan until hot.
Add onion, garlic and carrot, and sauté until onion is tender.
Stir in beans with liquid and chicken broth.
Stir in tomato and sage. Heat to boiling, stirring occasionally.
Simmer about 5 minutes, stirring, just to blend flavors.
Season to taste with the salt and pepper.
