| 8 | 13 | 1010 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 8 min | 1 |
| 1 can (19oz) | Navy beans, canned |
| 1/4 cup | Chicken broth (stock), low sodium |
| 1/4 cup | Basil, fresh (chopped) |
| 1 tsp | Thyme, fresh (chopped) |
| 2 clove(s) | Garlic (minced) |
| 2 medium bagel (9-10cm dia) | Whole wheat bagel |
| 2 tsp | Canola oil |
| 1/4 tsp | Chili powder |
Bagel Crisps: Thinly slice bagels into strips; place in resealable bag. Drizzle with oil and chili powder and toss to coat.
Place on large baking sheet and toast in 400 F (200 C) oven for about 8 minutes or until golden. Let cool completely.
Meanwhile, in food processor, pulse beans until coarse. Add stock, basil and thyme and puree until smooth. Stir in garlic.
Serve with bagel crisps.
| Grain | 3.2 |
| Meat Alternative | 2.8 |
| Vegetables | 3.9 |
