1 clove of garlic chopped
1 stalk of celery diced
1 cup peas, frozen or fresh
2 carrots diced
1 zucchini diced
1 can of cannellini beans, drained
1 can chopped tomatoes, with liquid
4 cups low-sodium vegetable broth
1 teaspoon basil
1 teaspoon oregano
1 dried bay leaf
2 tablespoons olive oil
1 medium yellow onion, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper

In a large pot, heat oil over medium high heat. Add garlic and onion and cook until translucent, for around 6 minutes. Add broth, peas, carrots, zucchini, basil, oregano, bay leaf, and tomatoes with liquid, and simmer for 20 to 30 minutes, until vegetables are tender. Add beans and simmer for another 10 minutes. Season with salt and pepper.