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Tuscan Cannelloni Bean Soup
1 tsp. olive oil
¼ onion, chopped
¼ tsp. parsley, finely chopped
1 can cannelloni beans, drained and rinsed
2 cups organic low sodium chicken stock
Pinch of pepper
Saute onion in olive oil until softened. Add beans, chicken stock, parsley and pepper. Bring to a boil and simmer for 20 minutes.
Cool soup. Puree in a food processor until smooth. Add dry rice cereal little by little to thicken or more chick stock to thin out.
