Gigantic Beans in Tomatoes

• 2 tablespoons - olive oil
• 1  - carrot
• 1 stalk - celery
• ¼  - yellow onion
• 2 cloves - garlic
• 2  - bay leaves
• 1 can - diced tomatoes
• 2 cans - butter beans
• 1 cup - vegetable stock
• 1 tsp - kosher salt
• 1 pinch - black pepper
• 2 tablespoons - fresh parsley

Instructions

1. Prepare vegetables: Peel carrot and slice on a bias into ¼-inch thick pieces. Slice celery into ¼-inch thick pieces. Thinly slice onion. Mince garlic.
2. Heat a large skillet over medium-high. Add 2 tablespoons olive oil. Once heated, add carrots, celery and onion. Cook for about 5 minutes, until onion is translucent and veggies soften. Add in minced garlic and cook for 1 minute.
3. Add diced tomatoes and their juices, along with vegetable stock, bay leaves and salt and pepper. Stir and bring to a boil. Reduce to simmer for 5 to 7 minutes.
4. Add in drained and rinsed butter beans. Bring back to a simmer and cook for 12 minutes. Tomato broth will start to thicken. Taste and adjust salt, as needed.
5. Remove from heat and serve topped with a drizzle of olive oil and chopped parsley.