Great Northern Bean Vegetable Soup

• Produce

  • 1/2 tsp Basil, dried
  • 1 tbsp Basil, fresh
  • 1 Bay leaf
  • 2 Carrots, large
  • 2 Celery stalks, chopped (approximately 1/2 cup
  • 2 Garlic cloves
  • 1 Onion, chopped (approximately 3/4 cup, medium
  • 1 Red potato, large
  • 1/2 tsp Thyme, dried
  • 5 cups Vegetable, low-sodium

• Pasta & Grains

  • 1 1/2 cups Pasta such as elbow macaroni or ditalini, cooked

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Other

  • 1 can Or pouch (15.5 ounces organic green valley great northern beans, drained and rinsed

Found on welcometogreenvalley.com

Directions

• Heat the olive oil in a 4–5 quart saucepan over medium heat until hot. Add the celery, onions and ½ teaspoon kosher salt and sauté until soft but not brown, 4–6 minutes. Add the garlic, dried thyme, dried basil and ground black pepper; sauté until fragrant, 1 minute. Add the carrots, potatoes and bay leaf, stirring to incorporate. Add 2 cups of the broth, partially cover, and simmer until the vegetables are just barely tender, 10–20 minutes. Add the great northern beans and the remaining 3 cups of broth. Bring to a boil then reduce the heat to low and simmer, partially covered, for 10 minutes to meld the flavors. Stir in the fresh basil and taste, adding more salt and pepper if needed. To serve, place ¼ cup cooked pasta in each soup bowl then ladle in the soup, Garnish with a drizzle of olive oil, if desired. Serve hot. Serve with bread or a simple grilled meat for a heartier meal.