I got this recipe from my Grandma–I’m not sure where she got it from, but I’ve added my own twist to it with the fire-roasted tomatoes and the addition of meat. This works great as a vegetarian dish too–Use veggie broth instead of chicken. This is one of my go-to weekday recipes because it’s extremely quick and easy, and my whole family likes it. Perfect for those not-quite-warm-enough spring evenings, this soup uses hearty butter beans, which are larger than the more well-known cannellini beans. Ingredients: 1 and 1/2 cup sliced celery 1 cup sliced carrots 1 cup onion, chopped …
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