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This simple soup is delicious made the night before and reheated the next day.

Martha Stewart Living, October 2000

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Credit: Reed Davis

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Servings:
4
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Ingredients

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Directions

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  • Heat olive oil in a medium pot set over medium-high heat. Add the onion and carrot, and saute, stirring frequently, until the onion is translucent, about 5 minutes.

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  • Add the beans, bay leaf, thyme, chicken stock, and 1 cup water, and let simmer until beans are tender, about 1 1/2 hours. Season with salt and pepper, and garnish with parsley if desired.

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