• 8 stalks of celery diced
• 1 cup diced carrots
• 1 medium onion diced
• 2 zucchini
• 2 cartons of low-sodium chicken broth (you can also use veggie broth)
• 2 14-ounce cans of diced tomatoes
• 1 can of red and 1 can of cannelini beans
• Seasoning: 1 tsp salt, 1/2 tsp pepper, 1 Tb garlic powder, 1 TbItalian seasoning, 2 bay leaves. 

In a large pot, take olive oil and sautéed carrots, onions and celery for about 5 minutes. Next, add seasoning and then chicken broth, then tomatoes. Cover and let that come to a boil. Next, add beans and then the zucchini. Adjust heat to medium-low and simmer for two hours. Feel free to add pasta or serve with a sprinkle of cheese. Enjoy!