Ingredients
2
(15-oz.) cans cannellini beans, drained, rinsed
2
teaspoons olive or vegetable oil
2
medium carrots, chopped (1 cup)
2
medium stalks celery, thinly sliced (1 cup)
1/4
cup chopped onion
1
garlic clove, minced
3
cups vegetable or chicken broth
1
teaspoon dried basil leaves
1/8
teaspoon pepper
Preparation
Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.
