Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    extra virgin olive oil
   1      large         onion -- chopped
   2      large         celery stalks -- diced
     1/4  cup           sweet red peppers -- diced
   2      large         garlic cloves -- minced
   6      cups          chicken stock -- defatted
   1      cup           white beans -- canned, rinsed and
                        -- drained
   3      medium        carrots -- diced
   1                    bay leaf
     3/4  teaspoon      dried basil
     1/2  teaspoon      dried marjoram
     1/4  teaspoon      dried oregano
     1/4  teaspoon      dried thyme
     1/4  teaspoon      white pepper
     1/2  cup           yellow squash -- diced
     1/2  cup           zucchini -- diced
   2      medium        plum tomatoes -- peeled and seeded
                        and di

Preparation:

In a large pot over medium heat, combine oil, onion, celery, red pepper, and garlic. Cook, stirring, until onion is soft (4-5 minutes). Add stock, beans, carrots, bay leaf, basil, marjoram, oregano, thyme and pepper. Bring mixture to a boil over high h eat. Reduce heat and simmer, covered, for 20 minutes. Add squash and tomatoes and simmer 5-7 minutes or until carrots and squash are just tender. Discard bay leaf and serve. Keeps in the refrigerator for 3-4 days.