White Bean Soup
Portion Size: 1 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 2 garlic cloves | Washed, peeled and minced |
| 1 large onion | Washed, peeled and chopped. |
| 2 tablespoons flour | |
| 4 cups canned no added salt Great Northern beans | Drained and rinsed |
| 7 cups low sodium vegan chicken broth | |
| 1 (12 oz.) can fat free evaporated milk | For vegan: use vegan cream cheese |
| 1 teaspoon black pepper | |
| 3 tablespoons dried sage |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup put, heat oil over medium heat. | |
| 2 | Add garlic and onion and cook until onion is tender. | |
| 3 | Stir in flour, add beans, broth, evaporated milk, sage and pepper and stir. | |
| 4 | Bring to a boil and reduce heat. Cover and simmer for 20 minutes. | Cook until internal temperature reaches 165°F. (minimum) |
