White Bean Soup

Yield: 2 1-cup servings Prep Time: 10 minutes Bake Time: 10 minutes

Ingredients: 1/3 cup onion, diced

1 (15-oz) can great northern beans

½ cup carrots, sliced thin

¼ cup celery, sliced thin

1 clove garlic, pressed

1 Tablespoon nutritional yeast

¼ teaspoon salt

½ cup fresh tomatoes, chopped

Directions:

Combine all ingredients in a medium saucepan and bring to boil.

Reduce heat and cover.

Cook until vegetables are tender.

Add more water as needed.

Pour soup into two bowls and add fresh tomatoes as a garnish.

Quick Tips: Can be made ahead and frozen.

Variations: Use any white bean. Add 2 new potatoes, diced.

Nutritional Facts per 1-cup: Calories 200 Fat 1 g Sodium 537 mg Carbohydrates 40 g Fiber 10 g Protein 12 g Calcium 100 mg Iron 3 mg Potassium 795 mg Phosphorus 200 mg

Grocery List: _____ sweet onion _____ 15-oz. can great northern beans _____ fresh carrot _____ fresh celery _____ Celtic salt _____ fresh garlic _____ nutritional yeast _____ fresh tomato

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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