Potato-Bean Soup - cooking recipe

Ingredients

1/2 c. sliced celery
2 medium carrots, shredded
1 clove garlic, minced
2 tsp. margarine, melted
4 c. chicken broth
3 medium potatoes, peeled and cut up (3 c.)
2 Tbsp. snipped fresh dill or 2 tsp. dried dill
1 (15 oz.) can cannellini beans or Great Northern beans, drained
1/2 c. low calorie dairy sour cream or plain nonfat yogurt
1 tsp. pepper

Preparation

In a large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender. Carefully stir in broth, potatoes and dill.
Heat to boiling; reduce heat.
Simmer, covered, for 20 to 25 minutes or until potatoes are tender.
With the back of a spoon, lightly mash about half of the potatoes in the broth.
Add the drained beans to the potato mixture.