2-3 tablespoons extra virgin olive oil

1 onion, peeled and diced

3 sticks of celery, diced

2 carrots, peeled and diced

3-4 cloves garlic, minced

1 teaspoon dried herbs (use what you have on hand, such as dried basil, oregano, thyme, savory, Herbes de Provence)

1/2 teaspoon freshly ground black pepper

Pinch of sea salt

1/2 teaspoon dried fennel seeds (optional)

1, 15 oz can cannellini beans, drained and rinsed (optional)

1, 28 oz can of tomatoes

2 tablespoons tomato paste

4 cups vegetable stock

1 tablespoon unsalted butter – optional

Heat the olive oil in a large saucepan. Add the onions, saute until translucent, about 10 minutes. Sprinkle a little salt over to prevent burning.
Add the celery, carrots, and garlic, and saute for a further 5-7 minutes. Sprinkle over the dried herbs, black pepper, and fennel seeds if using. Stir well to combine.
Add the cannellini beans if using, then the tomatoes, tomato paste, and vegetable stock. Stir well, bring to the boil, turn down to a simmer, and partially cover the pot.
Allow to bubble away for about 20 minutes.
Puree either with a handheld blender stick, food mill, or upright blender. If the soup is too thick for your liking, add a little more vegetable stock.
Taste and add more pepper and salt if desired. Stir in a tablespoon of unsalted butter if desired for a silky, rich finish. Yum.