Instructions:

Yield: 1 recipe

1 1/4 cup Navy beans
1 qt Water
1 med Onion, diced
2 ea Garlic cloves, crushed
1 ea Celery rib, diced
1 ea Carrot, diced
1/4 lb Mushrooms, sliced
1 med Potato, diced
2 tbsp Olive oil
1/2 tsp Savory
1 tsp Oregano
1 tsp Sage
1 tsp Salt
1/2 tsp Black pepper
1 pinch Cayenne pepper
1 1/4 qt Vegetable stock
1/2 med Summer squash, dided

Place beans and water in a large kettle. Cook 1 hour. While beans are cooking, prepare vegetables.

In a large skillet, heat olive oil. Add onion, garlic, celery, carrot, mushrooms and potato. Saute lightly. Add to the beans along with herbs, salt and peppers. Go light on the herbs at first - you can always add more. Add vegetable stock.

Bring soup to a boil, then reduce heat and simmer 1 to 1 1/2 hours or until beans are tender. Add the squash in the last 20 minutes of cooking. Adjust seasonings and serve.