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Butter Bean Soup with Parmesan

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, sauté 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.

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