Ingredients
1 cup chopped onion1 cup chopped carrots2 teaspoons butter6 cups reduced-sodium chicken or vegetable broth1 pound fresh green beans, cut into 1-inch pieces1 garlic clove, minced3 cups diced fresh tomatoes1/4 cup minced fresh basil or 1 tablespoon dried basil1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
