Garlic Bean Soup
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 182 |
| pro | 13 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 29 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 865 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 1% |
| vit C | 8% |
| folate | 35% |
-
1 can (19 oz/540 mL) romano or white kidney beans, drained
3 cups (750 mL) chicken stock
1 onion, chopped
8 cloves garlic
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In saucepan, bring to boil romano or white kidney beans, chicken stock, onion, garlic and pepper. Cover and cook over medium-low heat for 25 minutes or until garlic is softened. In blender or with immersion blender, purée until smooth. Add chopped fresh parsley.
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