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Navy Bean Soup

Serves: 6
Total Calories: 111

Ingredients

1 cup carrot, finely diced
1 cup celery, finely diced
1/2 onion, minced
1 clove garlic, minced
3 1/2 cups water
1 cup tomato purée
1 1/2 cups navy beans, cooked
1/8 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, chopped
1/4 cup Parmesan cheese

Directions:

1. In a 2 quart saucepan, combine carrots, celery, onion, garlic, water, and tomato puree and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes.
2. Add beans, pepper, and parsley. Heat about 5 minutes longer. Sprinkle 2 teaspoons of cheese on each serving.

Food exchanges per 1 ¼-cup serving: 1 BREAD, 1 lean MEAT, 1 VEGETABLE

Nutritional Facts:

Serves: 6
Total Calories: 111
Calories from Fat: 15

This Navy Bean Soup recipe is from the The Kids, Food and Diabetes Family Cookbook Cookbook. Download this Cookbook today.


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