1 tablespoon olive oil

1 sweet onion, chopped (about 1 cup)

2 teaspoons garlic, minced

1 cup diced carrots: 2 carrots, peeled and diced or about 1 cup baby carrots

1 stalk celery, diced (about ½ cup)

1 large tomato, diced (about 1¼ cup) or 1 cup canned tomatoes, diced

2 tablespoons tomato paste

2 (15-ounce) cans white beans, such as cannellini (white kidney) beans or Great Northern Beans, drained and rinsed

1 tablespoon fresh dill (or 1 teaspoon dried dill)

¼ cup fresh parsley, or cilantro, diced

Freshly ground black pepper and a dash of salt, to taste

1. Sauté the onion and garlic in olive oil until lightly brown, about 5 minutes.

2. Add the carrots, celery, tomato, tomato paste, beans, and 1/2 cup water. Simmer for 20 minutes, or until the vegetables are tender. Add additional water, if needed.

3. Stir in the dill, parsley or cilantro, and pepper. Season to taste.

Serve cold or even warmed. I think it tastes even better the second day!

Healthy Tip

Traditional Plaki recipes are prepared with a lot more olive oil. Adding fresh herbs and garlic can add a lot of flavor without alot of extra fat and calories (for those of us who are trying to me mindful of them). 🙂

Makes approximately 9 servings.