2 tablespoons olive oil
1 cup sliced carrots
1 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 (15-oz.) can Cannellini Beans, drained, rinsed
1 (15-oz.) can Black Beans, drained, rinsed
1 (14.5-oz.) can ready-to-serve chicken broth
1/2 teaspoon dried thyme leaves

In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery and garlic; cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10 to 12 minutes.

4 (1-cup) servings.

Recipe courtesy of Progresso Cannellini Bean can.