Instructions: Fast depends upon pantry items. Careful of the salt!

Heat olive oil in saucepan. Saute onions until soft. Add garlic and cook brown.

Add beans and tomatoes and cook 1 to 2 minutes. Add broth and cook for awhile.

Remove half the beans and mash or puree. Return to soup. Season to taste.

Serve with a drizzle of chipotle on top and a squeeze of lemon.

Jeff is a chef For 4 Seasons Hotels, Bistro 990, and Canoe; teacher at

NOTES : A little "thin". We used 1 teaspoon oil with broth to cook onion and garlic. It lacked! So we added about 1/2 teaspoon of "better than bouillon" mushroom.

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