Butter Bean Soup With Parmesan

Course : Soups
Serves: 4
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1/4 cup Extra Virgin Olive Oil
2 small onion -- (chopped)
2 small carrot -- (chopped)
2 medium celery stalk -- (chopped)
4 cloves garlic -- (chopped)
2 cans Butter Beans -- (undrained)
2 pieces Chicken Bouillon Cube
1 teaspoon rosemary
1 quart water
1 teaspoon salt and pepper -- (to taste)
3 tablespoons parmesan cheese -- grated

Preparation / Directions:

In a large saucepan, saute the onion, carrot, celery and garlic in olive oil until the onion is soft. Add the beans, bouillon, rosemary and water. Simmer until heated thoroughly. For a thicker soup, remove 1/2 of the mixture and process in a blender, then return to the soup. Serve topped with grated parmesan cheese and parsley, if desired.

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