Phase 2 Recipe

White Bean Concomme with Almond Milk

2 cans (19oz each) canellini beans, rinsed and drained
2 cups unsweetened almond milk
2 whole cloves garlic
1 sprig rosemary
1 tbsp each finely chopped fresh parsley, chives and tarragon

Combine first 4 ingredients in a 3-quart pot over high heat. Add 1 cup water. Simmer for 10 minutes. Strain beans over a bowl and reserve the liquid. Discard rosemary and garlic. Puree 2 cups cooked beans with 1 cup reserved liquid. Combine puree with rest of liquid and whole beans in pot. Heat and stir briefly. Add herbs, salt and pepper.

183 calories per serving, 2 g fat (0 g saturated), 15 g fiber, 13 g protein, 38 g carbs