Italian White Bean Soup...

2 15oz. cans cannellini beans, drained, rinsed
2 tsp. olive oil
2 medium carrots, chopped (1 cup)
2 medium stalks celery, thinly sliced (1 cup)
1/4 cup chopped onion
1 garlic clove, minced
3 cups chicken broth
1 tsp. dried basil leaves
1/8 tsp. pepper

Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp tender, stirring frequently.

Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.