225 kcalJewel's Favorite Soup
50 min serves 6
Gluten-Free
12gprotein24gcarbs9gfat
Ingredients
- •15 oz cannellini beans
- •2 ribs celery
- •6 cups chicken stock
- •¼ cup parsley
- •2 cloves garlic
- •1 teaspoon kosher salt
- •2 tablespoons olive oil
- •1 medium onion
- •1 cup parmesan cheese
- •4 tomatoes
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Method
From foodista.com — read the original
- Place beans, stock, and garlic in a large pot on the stove
- Bring to a boil, reduce heat to low
- Continue cooking for 20 to 30 minutes, stirring occasionally
- Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and saute the onion and Celery for 5 to 6 minutes until soft and translucent.
- Add the tomatoes and salt
- Continue to cook another 3 to 4 minutes
- Add the vegetable mixture and parsley to beans
- Cook another 15 minutes or so to meld flavors together
- Serve with Parmesan cheese
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com