2 small zucchini, quartered lengthwise and sliced

2 cloves garlic, diced

1 cup chopped onion

1 cup chopped celery

1 cup chopped carrot

2 Tablespoons vegetable oil

3 (14.5-ounce) cans low-sodium vegetable broth (or 6 cups prepared from bouillon)

4 cups cooked navy beans (or 2 15-ounce cans, drained and well-rinsed)

1 (14.5-ounce) can diced tomatoes, undrained

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon pepper

½ teaspoon salt (or up to 1 teaspoon, as desired)

1. In a large saucepan, sauté the zucchini, garlic, onion, celery, and carrot in oil for 5-7 minutes or until crisp-tender.

2. Add the remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer for 15 minutes or until vegetables are tender.