Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 cup | Carrots; sliced |
| 1 cup | Onions; chopped |
| ½ cup | Celery; chopped |
| 2 \N | Cloves garlic; minced |
| 1 can | (15-oz.) cannellini beans; drained, rinsed |
| 1 can | (15-oz.) black beans; drained, rinsed |
| 1 can | (14.5-oz.) chicken broth |
| ½ teaspoon | Dried thyme leaves |
In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10-to 12 minutes. Mary Curtis Recipe by: Progresso Can of Cannellini (White Kidney Beans) Posted to EAT-LF Digest by Mary Curtis <curtism@...> on Nov 5, 1998, converted by MM_Buster v2.0l.