Title: White Bean Soup with Carrot Pennies
Categories: Webshare
Yield: 2 Servings

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