This delicious soup makes a meal of its own. Here is a fast and easy recipe.
2 teaspoon minced garlic
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 cup water
1 cup low-fat chicken broth
2 cups cooked or canned white cannellini beans, rinsed and drained
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper to taste
2 ripe tomatoes, diced
Generously spray a large nonstick skillet with olive oil cooking spray or use 1 tsp olive oil and heat over medium-high heat. Saute the garlic, onion and celery until golden, about 3 minutes.
Add the water, chicken broth, beans, rosemary and black pepper. Bring to a boil, reduce heat to simmer and cook until the vegetables are tender, about 8 minutes.
Puree half the soup in a blender. Pour pureed soup back in and stir well. Serve hot with diced tomatoes on top and a large tossed salad to the side.