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In large saucepan over medium-high heat, cook onion, celery, and garlic in oil for 5 minutes, stirring frequently. Add remaining ingredients except cheese. Bring to a boil. Reduce heat and cover; simmer for 10 to 15 minutes. Remove and discard rosemary sprigs. Top each serving with shredded asiago. If desired, garnish each serving with sprig of fresh rosemary. NOTES : Bean soup with a sophisticated flavor is just the thing for a cold rainy day. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (36%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 49.3mg||1 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.9g|
|Protein 0.5g||1 %|
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Calories per serving: 22
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