Cannellini Bean Soup... vegetarian and vegan friendly!

Good ol' comforting soup. It's no secret that I love soup, of every variety, for 3 simple reasons: 1) It's filling - you can eat a lot for a small amount of calories 2) It's warm - temperature wise and emotional wise, for me it's often associated with nostalgia 3) It's a great way to get your veggies!

Usually I make this with Navy beans - but I goofed at the store and bought these. While navy beans are less calories, they're also about half the size. But both are good white beans to use.

CANNELLINI BEAN SOUP

2 cans - drained and rinsed - Cannellini or navy beans
1 bag frozen cut carrots

1 tbsp. whipped butter

1/4 cup chopped onion

3 cloves minced garlic

5 tsp. Seitenbacher Vegetarian Bouillon Seasoning (or any other you choose)

9 cups water

1 tbsp. corn starch
salt & pepper to taste

Makes 11 - 1 cup servings - 72 calories each

You may substitute pre-made broth if you wish, try to stick with something that's between 5 and 10 calories per 1 cup serving. In the bottom of your Dutch oven, melt your butter and add in your onion and garlic.Saute until onion becomes transparent. Next add in your carrots, beans, water and bouillon. Let simmer for about 20 minutes. If you want thicker soup, add in the corn starch.

Dear meat eaters - you can top with 2 pieces of  cooked crumbled center cut bacon and chives.

Dear vegetarians - Morningstar makes a pretty good veggie bacon if you're into that kinda thing.