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)