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Ingredients
- 2 Tbsp. GOYA Extra Virgin Extra virgin olive oil
- 1 sm White onion, (minced)
- 1 sm Carrot, (minced)
- 1 x Celery stalk, (minced)
- 2 x Garlic cloves, (minced)
- 1 can (15.5 ounce) GOYA Butter Beans (undrained)
- 1 x GOYA Chicken Bouillon Cube, (cubitos)
- 1/2 tsp Rosemary
- 2 c. Water Salt and pepper, (to taste)
Directions
- In a large saucepan, saute/fry the onion, carrot, celery and garlic in extra virgin olive oil till the onion is soft. Add in the beans, bouillon, rosemary and water.
- Simmer till heated thoroughly. For a thicker soup, remove 1/2 of the mix and process in a blender, then return to the soup. Serve topped with grated parmesan cheese and parsley, if you like.
- Serves four.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 628g | |
| Calories 400 | |
| Calories from Fat 42 | 11% |
| Total Fat 5.0g | 6% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 581mg | 24% |
| Potassium 776mg | 22% |
| Total Carbs 76.82g | 20% |
| Dietary Fiber 12.9g | 43% |
| Sugars 35.53g | 24% |
| Protein 13.38g | 21% |
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