Vegetable Bean Soup
1 tablespoon olive oil
1 small onion, diced
1 large carrot, scraped and diced
1 rib celery, diced
1 teaspoon dried oregano
3/4 teaspoon dried thyme
couple shakes red pepper flakes, optional
1 15-oz can diced tomatoes, undrained
1 32-oz carton chicken broth
1 small zucchini, diced
1 15-oz can kidney beans (or other bean) drained and rinsed
1. Heat a large pot over medium-high heat. Add the oil and let it heat for about 30 seconds. Add the onion, carrot, and celery and cook, stirring often, until the onion is softened, about 5 minutes. Add the oregano, thyme, and red pepper flakes, and cook for about 2 minutes.
2. Add the tomatoes, chicken broth, zucchini, and kidney beans. Bring it all to a boil, reduce the heat to maintain a simmer, and simmer for 20-25 minutes, or until the veggies are tender and the broth is slightly thickened.
Makes about 2 1/2 quarts soup. I ate it for lunch and then we had it with our dinner that night. And then I ate it for lunch again the next day....there was a lot of soup.
Note: This would have been really good with some fresh Parmesan cheese on top, but I didn't think of it until I'd already eaten. I was hungry.