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Bean and Basil Soup

2 Tsp Olive Oil
1 Onion -- Finely Chopped
3 Cloves Garlic -- Minced
1 Lg Carrot -- Chopped
15 1/2 Oz Great Northern Beans, Canned -- Rinse, Drain
3 cups Nonfat Chicken Broth
1/3 cups Finely Chopped Basil
1/2 Tsp Ground White Pepper

Heat the oil in a nonstick saucepan, then add the onion. Saute until softened. Add the garlic, carrot and beans, then stir in the broth and bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender and can easily be mashed, about 15 min.

Transfer the soup to a food processor and puree. Return to the saucepan, stir in the basil and pepper, and heat to serving temp.

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