4 servings (1 1/2 cups each)
Ingredients:
1/2 onion, chopped
2 medium carrots, sliced
2 medium celery, sliced
1 cup mushrooms, sliced
2 tsp minced garlic
4 cups fat free chicken broth
2 cans white beans, drained and rinsed
1 tsp crushed dried rosemary
1 tsp dried sage
1 tsp dried thyme
1 bay leaf
2 tbsp nutritional yeast
Directions:
In a large, lightly sprayed saucepot, saute the onion, carrots, celery and mushrooms until they begin to soften.
Quickly stir in the garlic and cook for a few more seconds, until fragrant.
Add the broth, beans and spices.
Bring to a boil, cover and turn down to a simmer.
Simmer until the vegetables are cooked.
Remove the bay leaf, stir in the nutritional yeast and serve.
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