3 -4 tablespoons best quality vegetable stock

1 onion, peeled and diced

3 sticks 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

1/2 teaspoon dried fennel seeds (optional)

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

1, 28 oz can tomatoes

2 tablespoons tomato paste

4 cups vegetable stock

Heat 3-4 tablespoons best quality vegetable stock in a large saucepan. Add the onions, saute until translucent, about 10 minutes.
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 if desired. Yum.