Ingredients

• Olive oil
• 6 cups zucchini, sliced (approx. 3-4 large zucchini) (1.5 L)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3-4 cups water or vegetable soup stock (750 mL – 1L)
• 1 tsp basil (5 mL)
• 1 tsp oregano (5 mL)
• 1 tsp sea salt (5 mL)
• 1/2 tsp pepper
• 1 can beans – navy, lima, or northern beans
• handful of parsley or watercress to garnish (optional)