Recipe - Butter Bean Soup With Parmesan

2 tablespoon GOYA Extra Virgin Olive Oil
1 small White onion; (chopped)
1 small Carrot; (chopped)
1 Celery stalk; (chopped)
2 Garlic cloves; (chopped)
1 cn (15.5 oz) GOYA Butter Beans
(undrained)
1 GOYA Chicken Bouillon Cube;
(cubitos)
One half teaspoon Rosemary
2 cup Water
Salt and pepper; (to taste)

In a large saucepan, saut‚ the onion, carrot, celery and garlic in olive
oil until the onion is soft. Add the beans, bouillon, rosemary and water.
Simmer until heated thoroughly. For a thicker soup, remove One half of the
mixture and process in a blender, then return to the soup. Serve topped
with grated parmesan cheese and parsley, if desired. Serves four.

Posted to recipeludigest by molony molony@scsn.net on Feb 27, 1998