Easy Italian White Bean Soup

 

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

• 1 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.
• 2 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.