Tuscan White Bean Stew

1 tablespoon extra-virgin olive oil

1 small yellow onion, finely chopped

2 medium carrots, peeled and finely chopped

1 garlic clove, minced

2 celery ribs, finely chopped

Sea salt and freshly ground pepper

2 cups low-sodium vegetable broth

2 cups cooked Great Northern beans or 1 15-ounce can of Great Northern beans, rinsed and drained

1 teaspoon chopped parsley

½ teaspoon chopped fresh rosemary

½ teaspoon chopped fresh thyme

1. Heat the oil in a medium pot over medium heat and sauté the onions until fragrant, 2-3 minutes

2. Add the carrots, garlic and celery, season the vegetables to taste with salt and black pepper, and cook until soft, 4-5 minutes.

3. Add the vegetable broth, beans, and fresh herbs. Bring the soup to a boil, reduce the heat to low and cover the pot. Simmer for 20-30 minutes, stirring soup occasionally.

4. Remove the pot from the heat and serve. Any leftover soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 4 months.

Serving Size: Makes 6-8 1cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user AMANDARICCIARDI.