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Three-Bean Soup

From NOW employee, Rosemary Nisbet
This is good served with crumbled feta cheese on top.
2 Tbsp Ellyndale Orgaincs™ Extra Virgin Olive Oil*
1 large onion, diced (about 2 cups)
1 - 15.5 oz can navy beans or small white beans, drained and rinsed
1 - 15.5 oz. can black beans, drained and rinsed
6 cloves garlic, minced (about 2 Tbsp.)
2 cups vegetable broth or water
1 - 15.5 oz can Great Northern beans, drained and rinsed
  1. Heat oil in large pot over medium heat. 
  2. Sauté onion 2 to 3 minutes, or until soft. 
  3. Add navy beans, black beans and garlic, and continue cooking and stirring 8 to 10 minutes more. 
  4. Stir in 1 cup of broth.
  5. Meanwhile, put Great Northern beans and remaining 1 cup of broth into food processor or blender, and puree until smooth. 
  6. Pour puree into soup. 
  7. Season to taste with salt and pepper. 
  8. Thin with more broth or water, if desired.
  9. Spoon into individual soup bowls and serve hot.
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