Low-Fat White Bean Soup

(High Fiber)

2 Points per serving

1 1/2 cs. dried white kidney beans or navy beans

3 tbsps. veggie stock

3 cloves gaarlic, finely chopped

1 onion, finely chopped

1/4 tsp. hot red pepper flakes

8 cs. homemade veggie stock

1 large potato, peeled and diced

1/2 c. small soup pasta

1/2 tsp. pepper

salt and pepper

Cover beans with plenty of water and soak for 3 hours at room temperature or overnight in refrigerator. Rinse and drain well. (OR For a quick way. use 2 19 oz. cans rinsed and drained white kidney beans Cook the canned beans with the potatoes until the potatoes are tender, about 15 to 20 minutes.) Heat 3 tbsps. veggie stock in a large saucepan or dutch oven. Add garlic, onion and hot pepper flakes and cook gently for a few minutes without browning. Add beans and stock. Bring to a boil, lower heat and simmer gently, covered, for 1 hour, or until beans are tender. Add potato and cook for 10 minutes longer, or until tender. Puree all or half of soup. Return to saucepan and thin with additional stock or water until soup reaches desired consistency. Add pasta and cook for 10 minutes. Add pepper and salt. Pasta with thicken soup slightly, so thin soup again if needed.

Makes10 servings.

Calories.....204.....Fat.....3 g.....Carbs.....36 g.....Chol.....0\par mg.....Sodium.....47 mg.....Fiber.....10 g.