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Ingredients
  • ¼ cup extra virgin olive oil
  • 1 large yellow onion or white onion, finely chopped.
  • 4 cloves garlic (thinly sliced)
  • 3 stalks celery (diced)
  • 2 medium carrots (diced)
  • 1 large green bell pepper (deseeded and diced)
  • 1 cup tomato puree (made from fresh tomatoes or canned)
  • 1 heaping tbsp tomato paste
  • 3 cups cooked white beans (like cannellini or great northern beans. If using dried beans, start with 1 cup beans, soak overnight, and cook until tender. Or use two 15-oz cans of white beans and drain and rinse the beans before using).
  • 2 cups vegetable stock or vegetable broth or mushroom stock. You can add more stock if you want a soupier soup.
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • Salt and ground black pepper to taste
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