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White Bean Soup

Ingredients: 1 Tablespoon(s) Canola Oil 1 medium Onion, chopped 2 medium Carrots, sliced 2 Stalks Celery, sliced 1 Clove Garlic, minced 2 Can(s) (19 oz) Cannelloni Beans 1 Package(s) Dry Herb Soup Mix 2 Cup(s) Water 3 Cup(s) Spinach, coarsely chopped 1 medium Tomato, diced 1/4 Cup(s) Feta Cheese, crumbled Directions: In a large saucepan, warm oil over medium heat and sauté onion, carrots, celery, and garlic, stirring occasionally, for about 5 minutes or until tender. Stir in beans and herb soup mix blended with water. Bring the mixture to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until vegetables are tender. Stir in escarole and tomato and cook 2 minutes, or until heated through. Serve in warmed soup bowls and top with crumbled feta cheese, if desired.
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Make sure you put in just enough to cover the chicken and veggies in the Kang cheud tang-ran sodsai - stuffed zucchini soup Peel zucchini and cut into approximately 1-1/2" lengths. Make the lengths of zucchini into cups by scooping out the seeds in the center, but leaving small amount to form the bottom of the cup. You may need more or less zucchini than the amo I've seen the lima bean light Saute onion and garlic in olive oil. Add the remaining ingredients, cover with water, bring to a boil, then reduce to a simmer (covered). Cook this until beans are tender - about 1 1/2 hours. Be careful to add water as needed. Chop 1/2 bunch of fresh pars