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  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 cup chopped carrots
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 4 cups water or Vegetable Broth
  • 1 (15-oz) can black beans, rinsed and drained
  • 1 cup fresh or frozen green beans, cut into 1-inch pieces
  • 1 cup chopped tomatoes, unpeeled, unseeded
  • 1 cup chopped fresh spinach or ½ cup frozen spinach, thawed
  • 2 tablespoons chopped fresh basil or 1 ½ teaspoons dried basil
  • 2 tablespoons chopped fresh parsley or 1 ½ teaspoons dried parsley
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • Heat olive oil in a large saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
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