Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 tablespoon oil
2 cloves garlic	Washed, peeled and minced
1 onion	Peeled, washed, and chopped
1 large carrot	Washed, peeled and chopped
1/2 cup celery	Washed, trimmed and chopped
1 teaspoon salt
½ teaspoon pepper
5 cups low sodium chicken broth
2 (15.5 ounce) cans white beans	Drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a large stock pot over medium-high heat.
2	Sauté garlic and onion until tender, approximately 5 minutes.
3	Stir in carrot and celery, season with salt and pepper, and cook another 2 to 3 minutes.
4	Pour in chicken broth, beans, basil, thyme, and parsley, and bring to a low boil.
5	Reduce to a simmer, cover, and cook approximately one hour.
6	Separate soup into 2 equal portions, and allow to cool to room temperature.
7	Once cooled, puree half of the batch in a blender or food processor until smooth.
8	Return both batches to the stockpot, and heat until warmed through.	Cook until internal temperature reaches 135°F.
9	Adjust seasoning with salt and pepper as needed.	Serve hot.