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2 Tbsp. olive oil
1 cup sliced carrots
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 (19 oz.) can Cannellini Beans, drained & rinsed
1 (15 oz.) can Black Beans, drained and rinsed
1 (14.5 oz.) can chicken broth (or use your own!)
1/2 tsp. dried thyme leaves
Directions:
In a 5-quart Dutch Oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic; cook 4-5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to mediuml simmer 10 to 12 minutes.
Serves 4. Enjoy! -Diana
Submitted by Diana Bogue Contributed on:
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