Meals Matter

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Contributed By: kaylam
Weight Watchers Cookbook

Fresh lemon juice, rosemary, and lots of parsley add plenty of spirit and flavour to this nourishing, simple-to-make soup. While navy beans are traditional, you can use any small white beans. 4 points per serving

Ingredients

2 tsp Extra-virgin olive oil

2 Garlic cloves

1 (15 oz) can Navy beans, rinsed and drained

1/2 cup Chopped fresh parsley

2 tbsp Fresh lemon juice

4 tsp Finely chopped fresh rosemary

1/2 tsp Freshly ground pepper

2 cups Low-sodium chicken broth

1/2 tsp Salt

Preparation

1) In a large nonstick saucepan over medium heat, heat the oil. Saute the garlic until fragrant, about 1 minute. Stir in the beans, parsley, lemon juice, rosemary, and pepper, then add the broth; bring to a boil. Reduce the heat and simmer 10 minutes; then cool slightly.

2) With a slotted spoon, transfer about 3 cups of the soup to a blender or food processor; puree, then return to the saucepan. Add the salt and heat to serving temperature.

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