Cannellini Bean Soup (Volumetrics) - cooking recipe

Ingredients

1 teaspoon olive oil
1 cup chopped onion
1 1/2 teaspoons chopped garlic
1 cup water
2 cups cored died tomatoes
2 cups canned cannellini beans, drained and rinsed
1 cup diced zucchini
1/2 cup frozen peas, thawed
1 cup thinly sliced carrot
1 tablespoon chopped flat leaf parsley
3/4 teaspoon dried thyme
fresh ground black pepper
2 cups vegetable broth
4 tablespoons parmesan cheese

Preparation

Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently.
Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.