A rustic taste with fresh vegetables, herbs and beans

• 4-5 Carrots Peeled and Chopped
• 1 Yellow Onion Chopped
• 4-5 Ribs Celery Chopped
• 2-3 Garlic Cloves Minced
• Olive Oil
• 3 Quarts Chicken or Vegetable Broth
• 1 Tbsp Salt
• 1 Tsp Black Pepper
• 1 Tsp Garlic Powder
• 12oz Can Roasted Red Peppers Chopped
• 2 15.5 oz cans Canelli Beans Rinsed
• 2 Sprigs of Rosemary
• 2 Sprigs Fresh Oregano

Method-

Place all veggies in a large pot and a little olive oil. Sautee for about 10 minutes over medium heat, stirring often. Add broth and seasonings and bring to a boil. Continue to boil for about 20 minutes. Once the carrots are tender (not mushy!) add the peppers and beans. Remove the leaves of the herbs from their stems and add them into the soup. Remove from heat and serve!
Makes about 8-10 big bowls full