2 cans white kidney beans (may use Great Northern, undrained - I usually use 4 cans total)
2 cans ready-to-serve chicken broth
1/4 tsp. rosemary leaves, crushed (opt.)
grated Parmesan cheese
finely diced celery
Directions
In a large saucepan, heat oil until hot. Add celery, onion and carrots; cook stirring occasionally, until celery is crisp-tender, about 5 minutes. In the container of blender, place 1 can white kidney beans; puree until smooth. Add to saucepan. Stir in remaining can(s) of beans, chicken broth, and rosemary. Bring to boil; reduce heat and simmer, covered, until carrots are tender and flavors are blended, about 10 minutes. Sprinkle with Parmesan cheese. Garnish with finely diced celery, if desired.
Robin, I enjoy your recipes! Could you try to tell what size cans you use in your recipes? Sometimes I know the product comes in at least two sizes. I would really appreciate that.
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