Ingredients
| 1 lb. | dried great northern beans | | 3 | carrots, sliced | | 3 | celery ribs, sliced | | 2 | onions, chopped | | 2 cloves | garlic, minced | | 2 | bay leaves | | 1 can (14-1/2 oz.) | tomatoes with liquid, cut up | | 1 tsp. | dried basil | | 1/2 tsp. | pepper | | 2 tbsp. | olive oil |
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Instructions
Place the beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans; return to Dutch oven. Add 6 cups water, carrots, celery, onions, garlic, bay leaves, tomatoes, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the beans are tender. Discard the bay leaves. Add oil and heat through.
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