White Bean Soup

By pammons

Makes 5 (3/4-cup) servings, each containing approximately:
150 calories
23 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
8 gm. protein
311 mg. sodium
6 gm. fiber

Ingredients

• 1/3 cup diced yellow onion
• 1/4 cup peeled and diced carrots
• 1/4 cup diced celery
• 1 teaspoon minced fresh garlic
• 1 tablespoon extra virgin olive oil
• 1 cup small white beans, soaked overnight and rinsed
• 1 1/2 quarts vegetable stock
• Dash liquid smoke
• 1/4 teaspoon dry basil
• Pinch dry oregano
• Pinch dry thyme
• 3/4 teaspoon sea salt
• Pinch freshly ground black pepper
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons chopped fresh parsley
• 1/2 teaspoon fresh lemon juice

Preparation

Step 1

1. In a large sauté pan, sauté onions, carrots, celery and garlic in olive oil until onions begin to turn translucent.
2. Add beans and stir. Add stock, liquid smoke, basil, oregano and thyme. Bring to a boil, reduce heat to low and simmer 45 minutes to 1 hour, or until beans are soft. Beans should begin to fall apart and thicken broth.
3. Once soup begins to thicken, add remaining ingredients. Simmer briefly.