Saute
1 tablespoon olive oil
1 cup onion, finely chopped
3 garlic cloves, crushed (adjust to individual taste)

Soup Ingredients
1 16 ounce can kidney beans, rinsed and drained
1 16 ounce can Great Northern or other white beans, drained and rinsed
1 28-ounce can crushed or diced tomatoes with juice
3 cups reduced-sodium chicken or vegetable broth
¼ cup tomato paste (optional; I use if using diced tomatoes)
4 cups or more of fresh (or frozen) chopped vegetables, such as broccoli florets, cabbage, carrots, cauliflower, green beans, yellow squash, or zucchini
½ cup corn, fresh or frozen (for a smoky flavor, use frozen roasted corn)
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil (or 2 tablespoons chopped fresh basil)
½ teaspoon dried thyme

1. Sauté onion and garlic in oil in 8-quart soup pot.

2. Add soup ingredients. Bring to a boil and simmer uncovered for 10-15 minutes, or until vegetables are al dente.  Remove and discard the bay leaves.

Tip: Add the quick cooking vegetables, such as broccoli florets, a favorite of mine, towards the end to avoid overcooking.

Serve with 
Freshly ground black pepper to taste
Grated parmesan cheese and chopped, fresh cilantro or parsley