Puréed white beans create a creamy, thick, rich-tasting soup. The Parmesan can be substituted with another strong-tasting cheese such as Swiss or Asiago, or even blue cheese.

RECIPE INSTRUCTIONS
1. Lightly coat a large, nonstick pot with cooking spray, add the oil and set over medium heat. Add the onion and garlic and sauté for 5 minutes or until the onions are softened and just begin to brown.

2. Set aside 2 cup of the kidney beans and add the rest to the saucepan, along with the potato, stock, salt and pepper. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.

3. Purée in a blender or food processor in batches. Return the soup to the saucepan and add the milk and the remaining kidney beans. Heat through. Serve the soup in bowls, and garnish with the Parmesan and parsley.

INGREDIENTS
2 tsp vegetable oil
1 1/2 cups chopped onion
2 tsp finely chopped garlic
2 cans (19 oz each) white kidney beans, drained and rinsed
1 cup peeled and diced potato
3 cups chicken stock
pinch of salt and pepper
1/3 cup canned evaporated milk (2%)
1/4 cup grated Parmesan cheese
3 Tbsp chopped parsley

NOTES
Serves 6

Nutritional Analysis per Serving
Calories 216
Protein 12 g
Fat 3.9 g
Saturated Fat 0.6 g
Carbohydrates 34 g
Cholesterol 2 mg
Sodium 539 mg
Fiber 8 g

Prep Time: 10 minutes
Cook Time: 15 minutes

Make Ahead: Prepare the soup up to a day in advance and refrigerate. Reheat gently. Garnish just before serving.