TOMATO & NAVY BEAN SOUP
Rachelle Smythe
2 t. olive oil
1 c. chopped onion
3 garlic cloves, crushed
2 cans diced tomatoes, undrained
3 c. cooked navy beans
1 can veggie or chicken broth
1 T. parsley
¾ t. oregano
¼ t. pepper
Heat oil over medium heat. Add onion and garlic; sauté 3-5 minutes or til tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer 10 minutes.