White Bean Veggie Soup
	
	1 cup chopped onion
	1/2 cup sliced celery
	1 cup carrots, sliced
	2 tsp minced garlic
	1 tsp vegetable oil
	3 cups cooked white beans, drained and rinsed, divided in half
	3-1/2 cups fat-free reduced-sodium chicken broth
	2 cups broccoli florets
	1 tsp dried oregano
	1 tsp dried basil
	1/2 tsp ground thyme leaves
	1/4 tsp ground rosemary or minced leaves
	Black pepper, to taste
	1 cup frozen spinach leaves
	
	Heat a large soup pan over high heat and add oil. Saute the onion, 
	celery, carrots, and garlic in oil until lightly golden, about 3 
	minutes. Add half the beans, chicken broth, broccoli florets, and 
	herbs to the soup pan and bring to a boil. Reduce the heat to a 
	simmer and cook until the broccoli is tender, about 5 minutes. While 
	soup is cooking, process the remaining beans in a food processor or 
	mash them until smooth. Stir the pureed beans and spinach into the 
	soup; simmer until hot, about 2 minutes. Serve hot in soup bowls.
	
	Serves 6. Each 1-1/2 cup serving: 211 calories, 4 g fat, 0 g saturated 
	fat, 16 mg cholesterol, 217 mg sodium, 30 g carbohydrate, 8.5 g fiber, 
	5 g sugars, 16 g protein.
	
	Diabetic Exchange: 2 starch, 1 lean meat.
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