1 onion (small)
2 celery stalks (2 to 3)
1 potato (large, new)
1 mushroom bouillon (cube)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon Pepper (coarsely ground)
1 can navy beans (19 oz)
pinch sea salt
Finally chop and saute, in 2 tbsp olive oil: the onion, celery and potato.
Add the bouillon, water, herbs and salt and pepper.
Simmer until potatoes are soft.
Add the navy beans, including the liquid.
Remove two cups of soup, puree in a blender and return to the pot.
Simmer an additional 20 minutes.
Recipe is courtesy of my friend, Tina Klein Walsh. Thanks, Tina!!
Garnishing with bacon bits has been suggested, but I'm sure that was intended purely to avoid my ire. ;-)