Butter Bean Soup With Parmesan Recipe

• 2 Tbsp. GOYA Extra Virgin Extra virgin olive oil
• 1 sm White onion, (minced)
• 1 sm Carrot, (minced)
• 1 x Celery stalk, (minced)
• 2 x Garlic cloves, (minced)
• 1 can (15.5 ounce) GOYA Butter Beans (undrained)
• 1 x GOYA Chicken Bouillon Cube, (cubitos)
• 1/2 tsp Rosemary
• 2 c. Water Salt and pepper, (to taste)

1. In a large saucepan, saute/fry the onion, carrot, celery and garlic in extra virgin olive oil till the onion is soft.
2. Add in the beans, bouillon, rosemary and water.
3. Simmer till heated thoroughly.
4. For a thicker soup, remove 1/2 of the mix and process in a blender, then return to the soup.
5. Serve topped with grated parmesan cheese and parsley, if you like.
6. Serves four.

olive oil, white onion, carrot, celery stalk, garlic, butter beans, rosemary, water

Taken from cookeatshare.com/recipes/butter-bean-soup-with-parmesan-95349 (may not work)