1/3 c. olive oil
2 leeks, coarsely chopped
2 celery stalks, coarsely chopped
2 garlic cloves, minced
4 c. canned chicken broth
1 1/2 c. canned cooked kidney beans
1 1/2 c. canned cooked garbanzo beans
1 tsp. crushed thyme
1 tsp. dried marjoram
1 bay leaf
Pepper to taste
1 lb. string beans, cut into 1 inch pieces
1 tsp. salt

In a large pot over moderate heat, heat the oil. Add the leeks, celery and garlic. Saute stirring frequently, for 3 to 4 minutes.

Add the remaining ingredients except for the string beans. Increase the heat to high, bring to a boil, and then lower the heat until the soup is simmering. Cover the pot and simmer for 20 minutes. Add the string beans and simmer for 15 to 20 minutes more, or until the beans are tender. Remove the bay leaf and serve.