Loriah's Navy Bean Soup

1  teaspoon		Extra Virgin Olive Oil
1/2  cup		Fresh Vidalia Onions-Chopped
1/2  cup		Diced Celery
1/2  cup		Fresh Chopped Zucchini Squash with Skin
28  ounces		Muir Glen Canned Organic Whole Peeled Tomatoes with Basil
2  cups		Water
1  cup		Cascadian Farm Whole Petite Green Snap Beans-Frozen
1-1/2  cups		Eden Cannellini (White Kidney) Beans-Can

Tip: For nutritional information on all the ingredients in Loriah's Navy Bean Soup just click on each ingredient name. Then adjust the serving size for any Loriah's Navy Bean Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Warm olive oil in a large soup pot over medium-low heat and add onion, celery, and zucchini. Cook, stirring occasionally, for about 10 minutes, until vegetables are soft. Then, rough chop canned tomatoes and add to pot with the remaining ingredients (water, green beans and drained white beans, 1 can is approx. 1-1/2 cups). Continue cooking, uncovered, for 30 minutes or until vegetables are cooked through. Season to taste with salt and pepper. Serve immediately.