Easy Italian White Bean Soup

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2
(15-oz.) cans cannellini beans, drained, rinsed
2
teaspoons olive or vegetable oil
2
medium carrots, chopped (1 cup)
2
medium stalks celery, thinly sliced (1 cup)
1/4
cup chopped onion
1
garlic clove, minced
3
cups vegetable or chicken broth
1
teaspoon dried basil leaves
1/8
teaspoon pepper

Directions

Notes

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Nutrition Information

Recipe Step Photos

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