cannellini bean soup

2 cans cannellini beans (any white bean will work)
1 large can of diced tomatoes (or 2-3 medium-sized fresh tomatoes diced)
1 medium-sized onion (chopped)
3 cloves garlic (minced)
dried or fresh chopped parsley (1 tbsp)
dried or fresh chopped basil (1 tsp)
salt & pepper
1 large can of chicken or vegetable broth (I use chicken)
1 cup water
celery (chopped)
carrots (julienne or chopped)
peas (fresh or frozen)

The amount of vegetables that you would like to use is up to you. I like mine to have a lot of vegetables. Also you can use other vegetables (corn, cauliflower, etc.). However, I would not recommend potatoes which would make the soup too thick and starchy.

saute the garlic and onion in a pan with olive oil until golden brown. Add the 1 cup of water to the saute mixture. Place the rest of the ingredients into a stock pot on medium high heat. Add the sautéed mixture. Let simmer until the carrots are tender. Serve with fresh bread and a salad. Yum!

This makes several servings…enough to feed the 5 of us with plenty of left overs for another night.