Tuscany Bean Soup

This delicious soup is thin, and therefore very good to start with when you're first allowed mushies.

I could not find any canned beans labeled "cannellini" so I substituted great northern beans. I also use the minced garlic you buy in jars. It’s so much easier than trying to mince itty-bitty cloves. There’s also a reason they recommend low sodium chicken broth. You’ll want to salt this to your taste, not the manufacturer’s.

Ingredients:

1 T. olive oil (EVOO not needed)

½ c. chopped onion

2 cloves garlic, minced

4-5 cups low sodium chicken broth

1 (16 oz) can cannellini beans, drained and rinsed

1 sprig fresh rosemary or ¼ tsp dried is fine.

Salt and pepper to taste

½ tsp dried basil, or ½ cup torn fresh basil leaves if you have them

½ cup grated low fat Cheddar cheese

Heat the oil in a medium to large saucepan over medium heat. Add the onion and stir about 5-10 minutes until golden. Add the garlic and stir for just a minute more. Your nose will tell you it’s fragrant and ready. Add 4 cups of the chicken broth, the beans, and the rosemary. Bring to a boil, then reduce the heat and simmer for 15 minutes. Keep the extra broth handy just in case the soup thickens a bit more than you like. Season the soup with the salt, pepper, and basil. Taste it to ensure you like the seasonings as often as you need. Serve topped with 1/8 cup of cheese for each of the four servings.

For those past the mushie stage, I do suggest a bowl of spinach salad to round off the dish.

For non-bandster family members, you can add whole grain rolls and butter.

This is an altered version of a recipe I got from www.SavingDinner.com . I highly recommend joining this organized and efficient way of meal planning, since they have several meal plans including kosher, gluten free, heart healthy, low carb (including Weight Watcher points), etc. Every week’s meal plan even comes with a grocery list.

Nutrition: 202 calories; 5g fat, 19g protein, 20g carbs, 5g fiber, 3 mg cholesterol, 991mg sodium. Points: 4.