Nutrition Information (per serving)
2 tsp extra virgin olive oil
¾ cups chopped onion
¾ cups peeled and chopped carrot
¾ cups chopped celery
1 tsp minced fresh garlic
2 cups cooked cannellini beans
½ tsp each chopped, fresh sage, rosemary, oregano
2 tsp grated lemon peel
1 cup chicken stock
¾ tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp Parmesan cheese
- In a large sauté pan, sauté celery, carrots, onions in oil for 2 minutes. Add garlic and sauté for 1 minute.
- Lightly stir in beans, herbs, lemon peel, chicken stock, salt and pepper. Let simmer until liquid is reduced by ½.
- Finish by stirring in Parmesan.