Whole Living, 11 November 2011
-
Yield
Serves 6
Add to Shopping List
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
- Coarse salt and freshly ground pepper
