White bean soup with carrot pennies

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Recipe by: fenja

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Olive oil
1 lg Green onion -- thinly
Sliced
1 Celery stalk -- thinly
Sliced
1/2 ts Crushed garlic -- Trader
Joe's
Freshly ground mixed peppers
Green, black
Pink
1/4 ts Rubbed sage
1 md Carrot -- thinly sliced
1 c Water
1 Vegetable broth --
Washington's
1/2 ts Beef bouillon
15 oz Northern white beans --
Canned, rinsed
Fresh cilantro and/or
Rosemary

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
Washington's 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