Instructions: 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.

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