Tuscan Navy Bean Soup

• 1 onion, finely chopped
• 1 T olive oil
• 2 garlic cloves, finely chopped
• 2 14-oz or 15-oz cans Navy beans, drained and rinsed.
• 1 14-oz can petite diced tomatoes
• 1 32-oz chicken broth
• 2 T dried oregano (do not be tempted to skimp on these herbs. Yes, there is a lot in there. That is what makes the soup Tuscan.)
  
• 2 T dried basil
• dash pepper
• pinch crushed red pepper flakes
• parmesan cheese, grated

1. In large stock pot, add olive oil and onion. Cook 4-5 minutes.
   
2. add all ingredients. Cook med-low 30 minutes.
3. Blend/puree in blender or food processor. (hint: work in portions, using another bowl to hold the already processed soup. If you try to do it all at once, you get a huge mess.)
4. Return to pot. Heat and serve.
5. Sprinkle with parmesan cheese.
   

Enjoy!!!