1/2 c. sliced celery
2 med. carrots
1 clove garlic, minced
2 tsp. butter, melted
4 c. chicken broth
3 med. potatoes, peeled and cut up (3 c.)
2 tbsp. snipped fresh dill or 2 tsp. dried dill weed
1 (15 oz.) can cannellini beans or Great Northern beans, drained
1/2 c. low-calorie dairy sour cream or plain low fat yogurt
1 tbsp. all-purpose flour
1/8 tsp. pepper

In a large saucepan cook and stir celery, carrots and garlic in hot butter 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.

In a small bowl stir together sour cream or yogurt, flour, pepper and salt, if desired; stir into potato mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Makes 4 to 6 main dish servings.