White Bean Soup With Carrot Pennies Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1 large: Green onion, thinly
Sliced,
1: Celery stalk, thinly
Sliced,
1/2 tsp: Crushed garlic, Trader
Joes,
Freshly ground mixed peppers,
Green, black &
Pink,
1/4 tsp: Rubbed sage,
1 medium: Carrot, thinly sliced
1 cup: Water,
1: Vegetable broth --,
Washingtons,
1/2 tsp: Beef bouillon,
15 ounce: Northern white beans --,
Canned, rinsed
Fresh cilantro and/or,
Rosemary,
Directions:
1. Slowly heat the oil in a large wok over medium high heat and saute
onion for about 2 minutes. Add celery, and saute about 3 minutes;
cover the wok to retain some of moisture being released. Add garlic,
a few cranks of pepper. Up to 1/4 tsp rubbed sage. Stir; saute
another minute or so. 2. Meanwhile, measure 1 cup of water in a 2 cup
measuring cup. Stir in the bouillon granules, and 1 packet of
Washingtons Vegetable Seasoning and Broth.
Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer
about 15 minutes. Add water if needed. 4. Remove about one-fourth of
the soup to the measuring cup and puree. Return to pot. Stir to
blend. Top with fresh rosemary and/or cilantro leaves (just a taste).
Recipe By : Healthy Cooking
Source from luhu.jp
onion for about 2 minutes. Add celery, and saute about 3 minutes;
cover the wok to retain some of moisture being released. Add garlic,
a few cranks of pepper. Up to 1/4 tsp rubbed sage. Stir; saute
another minute or so. 2. Meanwhile, measure 1 cup of water in a 2 cup
measuring cup. Stir in the bouillon granules, and 1 packet of
Washingtons Vegetable Seasoning and Broth.
Pour into wok and deglaze. 3. Add beans, reduce heat, cover, simmer
about 15 minutes. Add water if needed. 4. Remove about one-fourth of
the soup to the measuring cup and puree. Return to pot. Stir to
blend. Top with fresh rosemary and/or cilantro leaves (just a taste).
Recipe By : Healthy Cooking
Source from luhu.jp
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