1 (15.5oz) Can Great Value Cannellini Beans-White Kidney Beans.

1 (14.5oz) Can Great Value Chicken Broth (99% Fat Free)

2 (7-8 inch long) Raw Carrots

1 Medium (2-1/4-3-1/4 dia.)

Fresh Broccoli (10- 5 inch long Spears) (enough to make 2 cups)

2 Cups 2% Milk

Also taste good without the beans.
Ham can be added for even more flavor

This recipe is a modification of a recipe from the menu planner. I replaced the vegetable broth with chicken broth add carrots and used 2% milk in place of skim milk and omitted the parm. Cheese

Prep
Cut Potatoes in 1/4 inch chunks.
Cut carrots into 1/8 wide slices and cut the slices into bite size pieces.
But Broccoli into 1/2 inch pieces.

In a 2.5 or 3 quart pan add the potatoes, Chicken Broth, and Milk. Heat on Medium till the potatoes are cooked (stir occassionally).

In a small sauce pan cook Carrots on Medium for about 15 minutes-20 minutes (Not too soft) and drain.

After the potatoes are cooked, pour the entire pan into a blender and puree for 2-3 minutes.
Pour puree mixture back into the pan and add the broccoli, carrots, and Beans. Heat on medium for 30-45 minutes or until broccoli is somewhat soft.

Serving Size: Makes 8-1Cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SYDLETZIII.

 

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