2 tbsp. vegetable oil
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped carrots
1/2 c. chopped green pepper
1 clove garlic, minced
12 oz. cooked navy or Great Northern beans
2 c. water
1 (1 lb.) can tomatoes, chopped and undrained
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 bay leaf
Salt and pepper to taste
2 tbsp. grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onions, celery, carrots, green pepper, and garlic. Cook until tender, about 10 minutes. Add small amounts of water, if necessary, to prevent drying. Add beans, water, tomatoes, and spices. Reduce heat to low; cover and cook 1 hour. Remove and discard bay leaf. Spoon soup into individual serving bowls. Sprinkle with Parmesan cheese. Each serving provides: 1 protein, 1 1/3 vegetable, 1 fat, 10 additional calories.