Serves: 8 |
Prep Time: 10 minutes |
Cook Time: 25 minutes
Ingredients
- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup celery, diced
- 1/2 cup organic sweet corn, fresh or frozen
- 30 ounces Eden Cannellini (White Kidney) Beans, 2 cans, do not drain
or Eden Great Northern Beans
- 30 ounces Eden Navy Beans, 2 cans, do not drain
- 4 cups water
- 1 tsp Eden Sea Salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh parsley, minced
Directions
Heat the oil in a soup pot, sauté the garlic and onions for 1 to 3 minutes. Add the celery and sweet corn and sauté another 2 minutes. Add the beans, water and sea salt. Cover and bring to a boil. Reduce the flame to medium and simmer for 15 to 20 minutes. Using a potato masher, slightly mash the beans in the pot to produce a creamier texture. Turn off the flame and stir in the pepper and parsley. Serve hot.
Nutritional Information
Per serving -
219 calories,
5 g fat (20% calories from fat),
11 g protein,
34 g carbohydrate,
11 g fiber,
0 mg cholesterol,
289 mg sodium
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