{"id":1721,"date":"2009-02-14T01:05:55","date_gmt":"2009-02-14T06:05:55","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=1721"},"modified":"2009-02-14T01:05:55","modified_gmt":"2009-02-14T06:05:55","slug":"lowfat-white-bean-micro-soup-with-rosemary-and-parmesan","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/lowfat-white-bean-micro-soup-with-rosemary-and-parmesan\/","title":{"rendered":"Lowfat White Bean Micro Soup with Rosemary and Parmesan"},"content":{"rendered":"

This is a mini version of a soup my grandmother used to cook when we were kids.\u00a0 You can make it non fat by eliminating the olive oil:\u00a0 Lowfat White Bean Soup with Rosemary and Parmesan<\/p>\n

In 1 tsp olive oil, saute:
\n1 yellow onion chopped
\n1\/2 carrot chopped
\n1\/2 celery stalk chopped<\/p>\n

then add 1\/2 cup cooked white navy beans
\n1\/2 tsp dried rosemary
\n2 cups chicken or vegetable stock or water
\n1 tbsp diced tomatoes if you like
\n1 tsp sea salt
\nCoarse ground black pepper<\/p>\n

Cook for 20 minutes, then stir in:
\nA shake of lowfat parmesan cheese
\n1\/2 cup fresh chopped parsley<\/p>\n

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