Ingredients
| 1 lb. | dry Great Northern beans | | 6 cups | water | | 3 | carrots, sliced | | 3 | celery ribs, sliced | | 2 | md. onions. chopped | | 2 | garlic cloves, minced | | 2 | bay leaves | | 1 can (14-1/2 oz.) | diced tomatoes, undrained | | 1 tsp. | basil | | 1/2 tsp. | ground black pepper | | 2 tbsp. | olive oil |
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Instructions
Place beans in a large stock pot and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to stock pot. Add all remaining ingredients except olive oil. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beans are tender. Remove and discard bay leaves. Add olive oil and heat through.
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