1 tbsp olive oil 1 onion, chopped 1 carrot, chopped 1 stick celery 2 cloves garlic 2 cans organic navy beans 2 1/2 cups liquid (water + broth if desired) dried basil

Add olive oil to saucepan. Sautee onion, celery and carrot until soft. Add garlic, sautee a bit longer. Add liquid and beans. Heat. remove part of bean mixture and puree in blender; return to pot.

Serve with 1 tbsp parmesan cheese.