Carrot Bean Soup - cooking recipe

Ingredients

1 lb carrot, peeled and sliced
1 large onion, chopped
2/3 cup celery, sliced (2 or 3 stalks)
2 garlic cloves, sliced
1 (15 ounce) can low-sodium small white beans, rinsed and drained
2 (15 ounce) cans low sodium vegetable broth

Preparation

Put all ingredients in a large saucepan (at least 3 quarts).
Bring soup to a boil, stirring frequently to prevent burning on the bottom.
Reduce heat and simmer, stirring occasionally, until the vegetables are soft, about 30 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.