Butter Bean Veggie Soup

• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 (14 1/2 ounce) cans chicken broth
• 2 (15 ounce) cans butter beans, rinsed and drained
• 1 (14 1/2 ounce) can stewed tomatoes, cut up
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon pepper

1. In a large saucepan, saute celery, carrots, and onion in oil until tender.
2. Stir in flour until blended.
3. Gradually add in the broth.
4. Stir in the remaining ingredients; bring to a boil.
5. Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
6. Taste and adjust seasoning.

celery, carrots, onion, olive oil, allpurpose, chicken broth, butter beans, tomatoes, basil, salt, parsley flakes, pepper

Taken from www.food.com/recipe/butter-bean-veggie-soup-477483 (may not work)