White Bean Minestrone

Makes 5 servings

1 large onion, diced
1 celery rib, diced
2 large carrots, sliced in half lengthwise and then sliced widthwise into "half moons"
1 tbsp. extra-virgin olive oil
2 large red potatoes, diced
1 zucchini, diced
1 14.5-oz. can of diced tomatoes with basil and garlic
1 14.5-oz. can of white beans (cannellini beans or Great Northern beans are good choices), drained and rinsed
4 c. vegetable broth (preferably homemade)
Salt and pepper to taste

1) Heat olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots to the oil and saute for about 4 minutes. Stir occasionally.
2) Add the remaining ingredients except the salt and pepper to the saucepan. Cover and bring the soup to a boil, then reduce the heat and simmer for about 20 minutes until the potatoes are tender. Try not to overcook the potatoes so that they don't become mushy.
3) Taste the soup (carefully because it's hot!) and add salt and/or pepper to taste. You can also add additional seasonings such as a bit of dried basil if you like. Eat with some good bread to sop up the broth!