I get really sick of tossed salads everyday and think veggie soup makes a great alternative for lunch. This one is very satisfying, creamy (without any cream), and filling.

* Exported from MasterCook *

Green and Bean Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beans Phase 1
Soups Vegetables

Amount Measure Ingredient -- Preparation Method
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2 Teaspoons Olive Oil
2 Cups Onion -- chopped
2 Cloves Garlic -- minced
4 Cups Swiss Chard -- cleaned, shredded
-or Kale, Spinach...
2 Cups Chicken Stock
14 Ounces Cannelini Beans, Cooked
1/2 Cup Celery -- chopped
1/2 Teaspoon Dried Oregano
Salt and Pepper
1 Pinch Crushed Red Pepper
Parmesan Cheese -- optional for garnish

In medium nonstick saucepan, heat oil; add onion and garlic. Cook over medium heat, stirring frequently for 3-4 minutes to soften onion. Add Swiss chard, broth, half the beans, celery, oregano salt & pepper and pepper flakes. Bring liquid to a boi. Reduce heat and simmer about 10 minutes.

Wth slotted spoon, transfer the solids to a food processor and puree until smooth. Return puree to saucepan, add remaining beans, and stir to combine and bring back up to temp. Garnish with Parmesan cheese.

Source:
"Adapted from Weight Watchers Quick Meals"
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Per Serving (excluding unknown items): 211 Calories; 3g Fat (12.4% calories from fat); 12g Protein; 35g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.