Ingredients

  • 3 celery ribs, chopped
  • 3 medium carrots, chopped
  • 1 small onion, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 (14.5 ounce) cans chicken broth
  • 2 (15 ounce) cans butter beans, rinsed and drained
  • 1 (14.5 ounce) can stewed tomatoes, cut up
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper

Directions

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.