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Enjoy this recipe from Welcome Autumn.
Submitted by: Krista Marshall from Fort Wayne, IN
3 T. oil
1/2 c. onion, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
1 to 2 zucchini, chopped
salt and pepper to taste
2 cloves garlic, minced
3 T. all-purpose flour
2 32-oz. containers chicken broth
2 15-1/2 oz. cans baby butter beans, drained
1 t. dried basil
Heat oil in a large soup pot over medium heat. Add onion, celery, carrots and zucchini; season with salt and pepper. Cook until soft, about 5 to 7 minutes, stirring often. Add garlic; cook for one more minute. Sprinkle vegetables with flour; cook and stir for one minute. Gradually add chicken broth, stirring until smooth. Add butter beans and basil; bring to a boil. Reduce heat to medium-low. Simmer for 20 to 25 minutes, stirring occasionally, until slightly thickened. Makes 6 to 8 servings. | |
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Heat oil in a large soup pot over medium heat. Add onion, celery, carrots and zucchini; season with salt and pepper. Cook until soft, about 5 to 7 minutes, stirring often. Add garlic; cook for one more minute. Sprinkle vegetables with flour; cook and stir for one minute. Gradually add chicken broth, stirring until smooth. Add butter beans and basil; bring to a boil. Reduce heat to medium-low. Simmer for 20 to 25 minutes, stirring occasionally, until slightly thickened. Makes 6 to 8 servings. |
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