Heat olive oil in a medium saucepan over medium. Cook onion, celery, and carrot until translucent, stirring frequently, 6 to 8 min. Add potatoes and white beans and cover with water by 2 inches. Bring to a boil, then season generously with salt. Reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking liquid.
Mash vegetables and beans adding reserved cooking liquid to adjust consistency. Season with salt and pepper, drizzle with olive oil and serve.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 13 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 50.3mg||2 %|
|Potassium 949.8mg||25 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 33.5g|
|Protein 7.3g||10 %|
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Calories per serving: 198
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