Ingredients
3 celery ribs, chopped3 medium carrots, chopped1 small onion, chopped2 tablespoons olive oil3 tablespoons all-purpose flour2 cans (14-1/2 ounces each) chicken broth2 cans (15 ounces each) butter beans, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes, cut up1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon dried parsley flakes1/4 teaspoon pepper
Preparation
In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.
