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|6 servings per container|
|Serving Size: 1 cup|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)|
|Saturated Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||35 mg (1%)|
|Total Carbohydrate||34 g (11%)|
|Dietary Fiber||13 g (52%)|
Beans of esteem. Good for you - good for the community. Gluten-free. Vegan. Soup & bean works. A program of Catholic Family Center. www.HealthySisters.org.
Navy Beans, Dehydrated Carrots. Spice Packet No. 1: Parsley, Oregano, Coriander, Crushed Red Pepper. Spice Packet No. 2: Sun Dried Tomatoes.
You'll Need This Package and: 6 C water; 1-1/2 C chopped onion; 5 cloves of garlic - minced (or pressed); 1 bay leaf; 1 t kosher salt; 2 t extra virgin olive oil; 2 t parsley; juice of 1 lemon; fresh ground pepper to taste. Combine white beans & carrots with water, onions and spice packet No. 1, bring to a boil. Boil 3 minutes, then cover tightly and turn off heat - allow to rest 1 hour. Add 1/2 of the minced garlic and bay leaf and bring to boil again, reduce heat and simmer covered for 1/2 hour. Add salt and remaining garlic and simmer for 1 hour until beans are tender (you may have to add more liquid at this time). When the beans are tender, drain over a bowl or pot, saving liquid. Discard bay leaf and begin to puree beans (in batches) in a blender, food processor or food mill using broth as necessary. Combine pureed beans to reserved cooking liquid and return to simmer, taste and adjust with salt and pepper (using additional cooking liquid or water as needed if soup is too thick). Add sun dried tomatoes (2nd packet). Whisk together olive oil and lemon juice, drizzle over soup. Garnish finished soup with parsley and serve. For more cooking methods please visit us online.
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