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Great Northern Bean Vegetable Soup

minniet's
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Make ahead: Without the pasta, the soup will keep refrigerated 3–4 days and frozen up to 3 months.
Category: Main Dish
Yield/Servings: 4 servings
    Prep Time:   15    Cook Time:   45    Total Time:   0


2 tablespoons olive oil
2 celery stalks, chopped (approximately ½ cup)
1 medium onion, chopped (approximately ¾ cup)
½ teaspoon kosher salt
2 garlic cloves, finely chopped
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon ground black pepper
2 large carrots, peeled and cut into ¼” thick half moons (approximately 1 cup)
1 large red potato, peeled and cut into ½” dice (approximately 1 cup)
1 bay leaf
5 cups low-sodium vegetable (or chicken) broth, divided
1 can or pouch (15.5 ounces) organic Green Valley Great Northern Beans, drained and rinsed
1 tablespoon chopped fresh basil
1 ½ cups cooked pasta such as elbow macaroni or ditalini

(1) Heat the olive oil in a 4–5 quart saucepan over medium heat until hot.

(2) Add the celery, onions and ½ teaspoon...
see full recipe at:
welcometogreenvalley.com

Recipe Source: welcometogreenvalley.com

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