Title: Butter bean soup with parmesan
 Categories: None
      Yield: 1 Servings
 
      2 tb GOYA Extra Virgin Olive Oil
      1 sm White onion; (chopped)
      1 sm Carrot; (chopped)
      1    Celery stalk; (chopped)
      2    Garlic cloves; (chopped)
      1 cn (15.5 oz) GOYA Butter Beans
           -(undrained)
      1    GOYA Chicken Bouillon Cube;
           -(cubitos)
    1/2 ts Rosemary
      2 c  Water
           Salt and pepper; (to taste)
 
  In a large saucepan, saut‚ 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.
  Serves four.