Fresh Tomato and Bean Soup

• 1 tablespoon vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 (19 ounce) can white kidney beans, drained and rinsed
• 2 plum tomatoes, seeded and diced
• 14 cup chopped fresh basil (or 2 tsp dried)
• 1 pinch pepper

1. In saucepan, heat oil over medium heat; cook onion, carrot and garlic, stirring occasionally, until softened, about 5 minutes.
2. Add stock; bring to boil.
3. Add beans and tomatoes; cook over medium heat until carrot and tomatoes are tender, about 10 minutes.
4. Stir in basil and pepper.

vegetable oil, onion, garlic, vegetable stock, white kidney beans, tomatoes, fresh basil, pepper

Taken from www.food.com/recipe/fresh-tomato-and-bean-soup-51397 (may not work)