Butter Bean Veggie Soup - cooking recipe

Ingredients

3 celery ribs, chopped
3 medium carrots, chopped
1 small onion, chopped
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 (14 1/2 ounce) cans chicken broth
2 (15 ounce) cans butter beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, cut up
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon pepper

Preparation

In a large saucepan, saute celery, carrots, and onion in oil until tender.
Stir in flour until blended.
Gradually add in the broth.
Stir in the remaining ingredients; bring to a boil.
Decrease heat; simmer, uncovered, for 10 minute or until soup is heated through.
Taste and adjust seasoning.