Quick And Easy White Bean Soup Provencal

• 1 tablespoon extra virgin olive oil
• 2 medium vidalia onions, chopped
• 1 (1 lb) purple eggplant, peeled and cut into 1-inch pieces
• 3 small zucchini, cut into 1-inch-length pieces
• 3 garlic cloves, chopped
• 2 (14 1/2 ounce) cans white beans, drained and lightly rinsed
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons herbes de provence
• 1 teaspoon salt
• 2 -3 cups vegetable broth or 2 -3 cups water
• salt & freshly ground black pepper

1. In the bottom of a large pot, add olive oil and heat over medium heat.
2. Add onions, zucchini, eggplant and garlic. Saute for several minutes to soften onions, stirring often.
3. When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients.
4. Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time.
5. Ladle the soup into bowls and serve with a nice hearty crusty bread.

extra virgin olive oil, vidalia onions, purple, zucchini, garlic, white beans, tomatoes, salt, vegetable broth, salt

Taken from www.food.com/recipe/quick-and-easy-white-bean-soup-provencal-342729 (may not work)