This is a great soup for keeping warm during the cool weather. Plus, it uses many fresh vegetables that are locally available at this time of year.

Ingredients:

1 tbsp olive oil 1 onion, chopped 3 cloves garlic, crushed 2 carrots, chopped 3 celery stalks, chopped 3 medium potatoes, diced 1 zucchini, diced 1 can diced tomato 1 can navy beans, rinsed & drained 1 can romano beans, rinsed & drained 1 L chicken or vegetable stock 1/2 bunch of fresh parsley, chopped 1 tsp dried basil 1 tsp dried coriander 1 tsp dried oregano Pepper to taste

Directions:

In a large pot, heat oil and sauté onion and garlic. Add in carrot, celery, potato and zucchini and pan cook lightly for about 5 minutes.

Add remaining ingredients, except the parsley, and simmer on medium heat for about 30 minutes. Stir in parsley just before removing pot from heat.

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