Veggie-Bean Soup

Takes 20 to 25 minutes
Makes 4 serving

Ingredients:
 2 tablespoon unsalted butter
 1 tablespoon chopped garlic
 1small onion, chopped
 1 small carrot, diced
 1/3 cup canned corn, drained
 2 medium size tomatoes, diced
 1 can white or red kidney beans
 1 teaspoon Italian seasoning
 4 cups beef stock

Procedure:
 1. in a pot, heat the butter then sauté the garlic and onions. Add the zucchini, carrots,  and corn.
 2. When slightly tender, add the tomatoes, beans, Italian seasoning, and stock. Simmer for 15 minutes. Season to taste.