2-3 small carrots, peeled, halved and chopped
1/4 cup diced red pepper
1/2 cup sliced quartered zucchini
kernels from one ear of corn or 1/2 can of canned corn
1/2 fresh tomato in small dice, including the juices
1 can cannellini beans, well rinsed and drained
1 can (about 2 cups) chicken broth
1/8 teaspoon ground sage
1 teaspoon minced fresh Italian parsley
salt and pepper to taste
Add the cannellini beans, chicken broth, sage, parsley and salt and pepper, stir to combine and heat the soup through. Taste and adjust seasonings. Serve at once.
Can be garnished with a sprinkle of Parmesan cheese, some diced ham, chicken or turkey, or cooked bacon, pancetta or prosciutto and/or more parsley.