Cannellini Bean Soup (Volumetrics)

• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons chopped garlic
• 1 cup water
• 2 cups cored died tomatoes
• 2 cups canned cannellini beans, drained and rinsed
• 1 cup diced zucchini
• 1/2 cup frozen peas, thawed
• 1 cup thinly sliced carrot
• 1 tablespoon chopped flat leaf parsley
• 3/4 teaspoon dried thyme
• fresh ground black pepper
• 2 cups vegetable broth
• 4 tablespoons parmesan cheese

1. Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
2. Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.

olive oil, onion, garlic, water, cored died tomatoes, cannellini beans, zucchini, frozen peas, carrot, flat leaf parsley, thyme, fresh ground black pepper, vegetable broth, parmesan cheese

Taken from www.food.com/recipe/cannellini-bean-soup-volumetrics-500567 (may not work)