Source: dLife

Cannelloni bean, in a flavorful broth with Parmesan cheese on top.

Servings

1 tsp olive oil
2 tsp minced garlic
1 cup fresh chopped celery
1 cup low sodium vegetable broth
20 oz canned cannellini beans , rinsed and drained (2 cans)
1 tbsp ground sage
0.25 tsp salt
0.25 tsp black pepper
0.25 cup chopped parsley
0.25 cup Cheese, parmesan, fresh, grated

1 Pour the oil into a saucepan and heat over medium high. Sauté the garlic and celery for about 3 minutes.
2 Mix in the broth, beans, sage, salt, and pepper. Bring to a boil then decrease the heat and let simmer for 10 minutes.
3 Evenly divide into 4 bowls and top with the parsley and Parmesan.

Reduce sodium intake by using a low-sodium vegetable broth and removing the salt from the ingredients. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.