Navy Bean Soup with Lemon and Herbs (3.5 PTS)

Recipe Ingredients

2		Extra virgin oil
2		Garlic cloves - minced
16		Drained cooked navy beans
1/2 cup	73g / 2.6oz	Chopped fresh parsley
2		Fresh lemon juice
1		+ 1 tsp. Chopped fresh rosemary
1		Freshly ground black pepper
2 cups	474ml	Low-sodium chicken broth
1/2		Salt

Recipe Instructions

Place large saucepan over med.-high heat 30 seconds; add oil and heat 30 seconds more. Add garlic and cook, stirring frequently, until softened, 1 min. Add beans, parsley, lemon juice, rosemary and pepper; stir to coat. Add broth, bring to a boil. Reduce and simmer 10 min. Cool slightly.

Transfer 3 cups of solids to blender or food processor and puree until smooth. Return puree to saucepan; add salt and warm soup over low heat, stirring, until heated through.

Serving (1/2 cup) provides: 1/2 fat, 2 breads, 10 optional calories; 4 grams fat, 5 grams fiber

Per serving: 202 calories, 4 g total fat, 1 g saturated fat, 0 mg. cholesterol, 335 mg sodium, 33 g carbohydrate, 5 g dietary fiber, 12 g protein, 108 mg calcium.

Weight Watchers Cut The Fat Cookbook

Shared by: Patty McDuffy, pattys-diet-recipes

MC Formatted by Mary [[email protected]]

Source:
Weight Watchers Cut the Fat Cookbook

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