Ingredients

• 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 bays leaves
• 1 tablespoon dried basil
• 1 teaspoon sea salt
• 0.5 teaspoons ground black pepper
• 1 pinch ground thyme
• 2 , 15 ounce

Instructions

1. 1 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.
2. 2 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.
3. 3 Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.

Nutrition per serving