Italian Bean Soup

1/4 cup olive oil (or enough to sauté vegetables)
1 medium to large onion, diced
3 cloves garlic, minced
3 stalks celery, diced small
3 carrots, sliced 1/4-inch thick
2 cups cold water
1 cube vegetarian bouillon (check to be sure it is gluten-free; I like The Organic Gourmet™ Vegetable Bouillon—Low Sodium)
1 can (15 oz.) dark red kidney beans
1 can (15 oz.) great northern beans
1 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
salt and pepper to taste
grated Parmesan cheese, at table (optional)

In a 4-5 quart pot, heat olive oil on low-medium heat. Add onion, garlic, celery, and carrots. Sauté about 10 minutes, stirring often. Vegetables will soften but not brown. Add water, bouillon, both cans of beans (including the liquid), oregano, basil, salt, and pepper. Bring to a simmer, cover, and cook 15-20 minutes, until carrots and celery are fork-tender. Serve immediately, topped with Parmesan cheese. Yield: 4 servings. Freezes well.

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