Serving Size: 6 – 8
Special Info: Egg free, Gluten free, Lactose free, Nut free
1 tbsp olive oil
1 clove garlic, crushed
2 cans Cannellini beans
3/4 cup chicken stock
2 tbsp lemon juice
Heat the oil in a saucepan over medium heat. Add garlic and sauté for a minute. Add beans and stock and simmer for 10 minutes.
Use a stab mixer or blender to puree the mixture. Stir in lemon juice.
Cool and serve as a dip with crackers or bread sticks
Add more stock and you have a lovely soup. The puree can also be spread on bread and grilled for a tasty entree.