TOMATO & NAVY BEAN SOUP

~ Rachelle Smythe

2 t. olive oil
1 c. chopped onion
3 garlic cloves, crushed
2 cans diced tomatoes, undrained
3 c. cooked navy beans
1 can veggie or chicken broth
1 T. parsley
3/4 t. oregano
1/4 t. pepper

Heat oil over medium heat. Add onion and garlic; sauté 3-5 minutes or until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes.

Makes about 8 cups.

Notes: I use dried beans that I previously cooked in the crockpot and froze and often sub two cups of fresh tomatoes for the canned ones. Sometimes we eat this as is, other times we toss in extra seasonings and/or puree the soup. 

Linked up at: Eat at Home Ingredient Spotlight - beans