Vegetable Bean Soup

• 1 tablespoon olive oil
• 4 cups assorted fresh vegetables, such as diced red and yellow bell peppers, small broccoli florets, julienned or thinly sliced carrots, diced zucchini or yellow squash
• 2 cloves garlic
• 1 (14 1/2 ounce) can no salt added stewed tomatoes, undrained
• 1 (14 or 14.5 ounce) can low sodium chicken broth
• 1/4 teaspoon rosemary, chopped
• 1/4 teaspoon freshly ground black pepper
• 1 (15 or 16 ounce) can navy or great northern beans, rinsed and drained
• 1/4 cup chopped basil or Italian parsley
• 1/4 cup grated Parmesan cheese

1. Heat oil in a large deep skillet over medium-high heat. Add vegetables and garlic; cook 2 minutes, stirring occasionally. Add tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until vegetables are tender.
2. Stir in beans and basil; heat through. Ladle soup into shallow bowls; top with cheese. Yield: 4 (serving size: about 1-1/3 cups).

olive oil, fresh vegetables, garlic, salt, chicken broth, rosemary, freshly ground black pepper, beans, basil, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetable-bean-soup-0 (may not work)