Fast and Easy Navy Bean Soup

This is my standard meal when I want something comforting and nourishing, but don’t have the energy to make anything the least bit complicated. If you keep the canned ingredients on hand, you can whip it up on a whim—especially when you have those last couple of leafy stalks of celery and that half an onion whiling away in the fridge.

This is an inexact recipe (as are most soups and stews). Add more or less of whatever you like. Needless to say, you can also start with dry beans—you’ll just need to plan a day ahead to have them soaked and ready. This soup is quick enough to make; it affords me the time to make cornbread too. Now THAT is a meal!

2 tablespoons olive oil
1 small, or ½ of a larger yellow onion, peeled and chopped
1 rib celery trimmed and chopped
1 clove garlic, crushed and minced
2 15oz. cans navy beans
1 28oz. can tomatoes (ground, diced, or crushed)
1 TB flat leaf parsely, chopped
Salt and pepper to taste

Heat oil in a large sauce pan (or soup pot.) Add onion, celery, and garlic and sauté till tender and celery has lost its crunchiness. Add beans (including liquid) and tomatoes. Adjust liquid if necessary, by adding water. Stir in parsley, and add salt and pepper to taste. Heat through and serve.