"Life is either a daring adventure or nothing..." -Helen Keller
This was a pretty good soup, though in my opinion, and more importantly, the opinion of my hungry husband, it would have been even better with the addition of some meat. I served this with pasta, giant meatballs, salads, and garlic bread. I modeled this recipe after several similar recipes I browsed online.

1 Tablespoon oil
½ large onion, chopped
2 garlic cloves, minced
2 stalks celery, cut in slices
2 medium carrots, cut in slices
½ teaspoon salt
4-5 diced tomatoes
3 cups chicken broth
1 tablespoon basil, plus Italian spices to taste
3-4 cups white beans

I started this process by soaking my beans the night before of course, and then boiling them the following day until they were soft like those you'd buy in a can if your supermarket had progressed to canned veggies.

When it was time to make the soup, I just heated the oil and sauteed the onion and garlic for about 5 minutes before adding celery, carrots, and salt and continuing to saute for about 10 more minutes. Then I added the tomatoes and broth and simmered for about 10-15 minutes, until the vegetables were tender. I added the beans and cooked it for about 5 more minutes before seasoning it with salt and pepper.

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