White Bean Soup

You can use any white beans for this soup. Some labels read “Small White Beans” while others read “cannellini” or navy beans. Either way, you’re getting a low-fat source of protein and fiber. And there’s something very warm and satisfying about hot bean soup during the winter months.

     Two 15-ounce cans white beans
     One 14.5-ounce can chicken broth
     1/2 teaspoon onion powder
     1/4 teaspoon garlic powder
     Salt and pepper if desired

Do not rinse or drain the beans. Puree all but 1/2 cup of the beans until they are a consistency like refried beans (some whole, some pureed). Combine pureed beans, whole beans and chicken broth in a medium saucepan and stir over medium heat. Season with onion powder, garlic powder, and salt and pepper if desired. Soup is ready when hot.

Serves 4