Saute you onions and garlic in 2 Tbsp. extra virgin olive oil. Add your herbs.
Open your cans of tomato products and stock, and add to pot. Bring to a very soft boil.
Add your beans (drain and rinse them) and all other veggies to the pot, and cook at a soft boil until all veggies are cooked through.
Allow to cool, and serve with a slice of whole wheat bread. You can also add leftover chicken to your bowl to get some protein. If you are vegetarian, add rice. The rice and beans will give you your protein.
Season with salt and pepper and garish with fresh parsley or chopped, fresh basil.
Want to know what my secret ingredient is? Check out this itsy-bitsy carrot that got added to the pot. My son planted this in spring, and the poor thing just never got any bigger than this.
Freezer storage: Divide this soup into individual servings and freeze for up to 6 months.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Final yield depends on the amount of time this cooks for and how it is cooked. Divide data by number of servings.