A light, colorful soup, showcasing an appealing blend of "Italian" vegetables and herbs.

1 tbsp. olive oil, preferably extra-virgin
1 lg. onion, chopped
2 lg. celery stalks, diced
1/4 c. sweet red pepper, diced
2 lg. garlic cloves, minced
6 c. vegetable stock or broth
1 c. cooked cannellini
3 med. carrots, diced
1 bay leaf
3/4 tsp. dried basil leaves
1/2 tsp. dried marjoram leaves
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/4 tsp. white pepper
1 c. mixed yellow squash and zucchini, diced
2 med. size fresh plum tomatoes, peeled, seeded, and diced
Chopped fresh chives or parsley for garnish (optional)

Or use white kidney beans, canned cannellini, or Great Northern beans, rinsed and well drained.

In a large pot over medium heat, combine oil, onion, celery, red pepper, and garlic and cook, stirring, until onion is slightly soft, about 5 minutes. Add stock, beans, carrots, bay leaf, basil, marjoram, oregano, thyme, and pepper. Bring mixture to a boil over high heat. Reduce heat and cover; simmer 20 minutes.

Add squash and tomatoes and simmer 5 to 7 minutes longer or until carrots and squash are just tender. Discard bay leaf. Garnish soup servings, with chopped chives or parsley, if desired. Keep refrigerated 3 or 4 days. Makes 5 to 6 servings.