White Bean Soup

• 1 Tbsp. canola oil or olive oil
• 1 1/2 c. chopped onion
• 5 cloves garlic, minced
• 1 3/4 c. (one 14 1/2 oz. can) fat-free chicken broth
• 3 c. (two 15 oz. cans) Great Northern white beans, drained
• 1/2 tsp. salt
• 1/2 tsp. Italian seasoning, crushed
• 1/2 tsp. dried basil leaves, crushed
• 1/4 tsp. ground black pepper
• 1 c. undiluted evaporated skim or evaporated low-fat milk
• chopped fresh basil (optional)

1. Heat oil in a large, heavy saucepan.
2. Saute onion and garlic until onion is tender.
3. Add chicken broth, beans, salt, Italian seasoning, basil and pepper.
4. Bring to a boil; simmer over low heat for 10 minutes.
5. Puree in blender until smooth; return to saucepan. Slowly stir in evaporated milk; heat through.
6. Top with fresh basil.
7. Yield:
8. About 4 cups.

canola oil, onion, garlic, chicken broth, white beans, salt, italian seasoning, basil, ground black pepper, milk, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024557 (may not work)