Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 large onion, chopped
- •5 cloves garlic, minced
- •2 carrots, chopped
- •1 stalk celery, chopped
- •4 cups vegetable broth
- •1 large potato, chopped
- •2 bay leaves
- •1 tablespoon dried basil
- •1 teaspoon sea salt
- •0.5 teaspoon ground black pepper
- •1 pinch ground thyme
- •2 (15 ounce) cans great Northern beans, rinsed and drained
Instructions
- Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
- Stir carrots and celery into the onion mixture. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
- Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 414
- Carbohydrate: 75g
- Fat: 5g
- Fiber: 16g
- Protein: 20g
- Sugar: 7g
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