2 tbsp. olive oil
1 medium onion, finely chopped
1 1/2 c. water
1 (19 oz.) can cannellini (white kidney) beans (undrained)
1 (16 oz.) can navy beans (undrained)
1 (15 1/2 oz.) can Great Northern beans (undrained)
1 chicken bouillon cube
1/2 tsp. garlic powder
1 tsp. Italian seasoning

In a large soup pot, heat the oil over medium-high heat. Sauté onion for 5 to 6 minutes or until golden. Add the remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes. Preparation Tip: The size of cans of beans very by manufacturer; as long as you can use can sizes that are about the same as those listed, this recipe will come out fine. If you wish to double this recipe, use a little less water. Serve with a green salad and cornbread.