Butter Bean Soup

Heat olive oil in a large pot over medium heat.
Add the onion, carrot, and celery to the pot, sautéing for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
2. Add Herbs and Broth:
Sprinkle in the dried marjoram, dried parsley, and dried thyme, stirring to combine.
Pour in the chicken broth, and bring the mixture to a gentle boil. Reduce heat to a simmer and cook for about 10 minutes to allow the flavors to meld together.
3. Add the Beans:
Stir in the drained butter beans, and continue to simmer for another 15-20 minutes, allowing the beans to heat through and absorb the flavors of the broth.
4. Season the Soup:
Add the distilled white vinegar, salt, and black pepper. Taste and adjust seasoning as needed. If you prefer a bit more tang, feel free to add a touch more vinegar.
5. Serve:
Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread or a side salad for a complete meal.
Serving and Storage Tips: