Recipe: White Bean Soup (WW recipe, serves 2)

WHITE BEAN SOUP

2 teaspoons olive oil or vegetable oil
1/2 cup each diced carrot and celery
1/4 cup finely diced onion
1 clove garlic minced
1 1/2 cups water
1/2 cup tomato sauce
1/4 teaspoon each basil leaves and salt
1/8 teaspoon each thyme and pepper
4 ounces drained canned small white beans
2 teaspoons chopped fresh parsley (for garnish)

In 1 1/2 or 2 quart saucepan heat oil; add carrot, celery, onion and garlic and saute until vegetables are tender.

Stir in 1 1/2 cup water, tomato sauce, and seasonings and bring mixture to a boil. Reduce heat and let simmer for 15 minutes.

Stir in beans and cook until thoroughly heated, about 5 minutes longer.

Serve each portion sprinkled with 1 teaspoon chopped parsley.

Makes 2 servings

Each serving provides: 1 protein exchange; 2 1/4 vegetable exchanges; 1 fat exchange

Per Serving: 153 calories; 6 g protein; 5 g fat; 22 g carbohydrate; 811 mg sodiium (estimated); 0 mg cholesterol.

Source: Weight Watchers Quick Start Cookbook