Ingredients
2 small zucchini, quartered lengthwise and sliced1 cup each chopped onion, celery and carrot2 tablespoons canola oil3 cans (14-1/2 ounces each) vegetable broth1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/4 teaspoon pepperMinced fresh oregano, optional
Preparation
In a large saucepan, saute the zucchini, onion, celery and carrot in oil over medium heat until crisp-tender, 5-7 minutes. Add the remaining ingredients except fresh oregano. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 5 minutes. If desired, garnish with fresh oregano.
