White bean soup with carrot pennies

Yield: 2 Servings

Ingredients:

1 ts Olive oil
1 lg Green onion -- thinly Sliced
1 Celery stalk -- thinly Sliced
1/2 ts Crushed garlic -- Trader

Instructions:

Joe's Freshly ground mixed peppers Green black & Pink 1/4 ts Rubbed sage 1 md Carrot -- thinly sliced 1 c Water 1 Vegetable broth -- Washington's 1/2 ts Beef bouillon 15 oz Northern white beans -- Canned rinsed Fresh cilantro and/or Rosemary 1. Slowly heat the oil in a large wok over medium high heat and saute onion for about 2 minutes. Add celery and saute about 3 minutes; cover the wok to retain some of moisture being released. Add garlic a few cranks of pepper. Up to 1/4 tsp rubbed sage. Stir; saute another minute or so. 2. Meanwhile measure 1 cup of water in a 2 cup measuring cup. Stir in the bouillon granules and 1 packet of Washington's Vegetable Seasoning and Broth. Pour into wok and deglaze. 3. Add beans reduce heat cover simmer about 15 minutes. Add water if needed. 4. Remove about one-fourth of the soup to the measuring cup and puree. Return to pot. Stir to blend. Top with fresh rosemary and/or cilantro leaves (just a taste). Recipe By : Healthy Cooking