White Bean Soup
(Serves 6)

1 Tbs. Canola Oil
1 medium Onion, chopped
2 medium Carrots, sliced
2 stalks Celery, sliced
1 clove Garlic, minced
2-19 oz. cans Cannelloni or White Kidney Beans, rinsed and drained
1 envelope dry Herb Soup Mix
2 cups Water
3 cups Escarole or Spinach, coarsely chopped
1 medium Tomato, diced
1/4 cup Feta Cheese, crumbled (optional)

In a large saucepan, warm oil over medium heat and sauté onion, carrots, celery, and garlic, stirring occasionally, for about 5 minutes or until tender. Stir in beans and herb soup mix blended with water. Bring the mixture to a boil over high heat. Reduce heat to low and simmer uncovered for 20 minutes or until vegetables are tender. Stir in escarole and tomato and cook 2 minutes, or until heated through. Serve in warmed soup bowls and top with crumbled feta cheese, if desired.