Recipes

2 T olive oil

1 med onion, chopped

3 stalks celery, trimmed and diced

2 carrots, peeled and chopped

30 oz (2 cans) Great Northern or navy beans, drained and rinsed

3 potatoes, peeled and diced

15 oz (1 can) fire-roasted diced tomatoes, undrained

32 oz (1 carton) low-sodium vegetable broth

1 T fresh rosemary, finely chopped

1 t coarse salt

½ t ground black pepper

Heat the oil in a large soup pot over medium heat. Add the onion, celery and carrots and cook for about 10 minutes, or until the vegetables are tender. Add the beans, potatoes, diced tomatoes with their liquid, broth, rosemary, salt and pepper and increase the heat to high. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove soup from heat and use a potato masher or immersion blender to partially puree the soup. If soup is too thick, thin with water or additional broth to reach desired consistency. Serve immediately. Leftover soup can be stored in the refrigerator for 4 to 5 days.