White Bean and Eggplant Soup 

  Beans 
                  4 cups Vegetable Stock 
                  1/2 cup dried white beans, soaked overnight in water to 
                    cover and drained 
                  2 garlic cloves, minced 
                  1 t. salt)optional 
                  Freshly ground pepper 
                  bay leaves 

  Soup 
                  1/2 t. olive oil 
                  1/2 cup chopped onion 
                  1/2 cup chopped carrot 
                  1/2 cup celery chopped 
                  1/2 cup chopped zucchini (I leave zucchini in medium 
                    chunks so it will cook slower) 
                  1/2 cup diced tomato 
                  1 T. chopped fresh oregano & 1 T. dried oregano 
                  1/4 t. fresh rosemary (I use a 2-4 sprigs) 
                  2 cups Vegetable Stock 
                  Low-sodium soy sauce 
                  Fresh ground pepper 

To prepare the beans, put the stock, beans, garlic, salt and pepper in a 
large saucepan. Bring the beams to a boil then simmer over miedum heat, 
and cook for about 40-50 minutes until tender, but not overcooked. 
Make sure beans are fully covered with water or stock when cooking. 

To make the soup, in a medium saute pan, heat the olive oil over medium 
heat and saute the onion, carrot, and celery for about 5 minutes.
Add the zucchini, garlic, tomato, and eggplant and saute for about 
5 minutes longer, until teh eggplant begins to soften. Add to the beans
and stir in the herbs. Add the stock or water to adjust the consistency. 
Season to taste with the soy sauce and pepper, and simmer for 5-8 minutes 
to bring flavors together. Ladle into soup bowels and serve. 

We use a bit of fat free sour cream as a floater on top. Serve with your 
favor French or Sour Dough bread.