Vegan Butter Bean Soup

 INGREDIENTS
3   tablespoons olive oil
1   cup celery, finely chopped, tops and stalks
1   cup carrots, finely chopped
1   cup white onion, finely chopped
2   cups dry white table wine
1   cup water
1   cup shredded yellow or Yukon Gold potato
1   tablespoon dried basil
2   cans (15 ounces) butter beans, rinsed, drained
1   can (15 ounces) diced tomatoes

METHOD

In a large sauce pan, heat the olive oil over medium heat and add the celery, carrots and onion. Cook for 8 to 10 minutes until softened and add the wine, water, potato and basil. Cook over a simmer for 10 minutes.

Working in batches if necessary, add to a food processor or blender and process to a puree. Remove to a clean sauce pan and add the butter beans and tomatoes. Continue to simmer for 10 to 12 minutes, remove from the heat and serve. This recipe will provide 8 to 10 servings