Great Northern Bean Soup

Ingredients

• 2  bay leaves 
• 30 ounce cannellini beans rinsed drained canned
• 2  carrots chopped
• 1 stalk celery chopped
• 1 tablespoon basil dried
• 5 cloves garlic minced
• 0.5 teaspoon ground pepper black
• 1 pinch ground thyme 
• 1 tablespoon olive oil 
• 1 large onion chopped
• 1 large potatoes chopped
• 1 teaspoon sea salt 
• 4 cups vegetable broth 

Equipment

• pot

Directions

1. Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is tender, about 5 minutes.
2. Stir carrots and celery into the onion mixture.
3. Pour vegetable broth into the stockpot; add potato, bay leaves, basil, sea salt, pepper, and thyme. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are beginning to soften, about 20 minutes.
4. Stir beans into the soup; continue simmering until the beans are hot and tender, about 20 minutes more.