Serves: 6
Total Calories: 1,504

3 tablespoons oil
1 1/2 cups celery, chopped
1 cup carrot, peeled and chopped
1/4 cup onion, chopped
1 zucchini, chopped
salt and pepper to taste
3 tablespoons all-purpose flour
1 (32-ounce) container vegetable or chicken broth
1 1/2 cups water
2 (16-ounce) cans baby butter beans, drained
1 teaspoon dried basil

In a large soup pot, heat oil over medium heat. Add celery, carrot, onion and zucchini; season with salt and pepper. Cook, stirring often, until vegetables are soft, about 5 to 7 minutes. Sprinkle flour over vegetables; cook and stir for one minute. Gradually add broth and water; stir until smooth. Add beans, basil and additional salt and pepper, if desired. Bring to a boil. Reduce heat to low; simmer for 20 to 25 minutes, until slightly thickened.

Tip: Brightly colored vintage-style oilcloth makes the best-ever tablecloth...it wipes clean in a jiffy!

Nutritional Facts:

Serves: 6
Total Calories: 1,504
Calories from Fat: 89

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