tuscan minestrone soup
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....