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Mediterranean Cannellini Bean Soup

1 cup chopped onions
3 garlic cloves, minced
3 new potatoes, unpeeled, diced
2 (14.5-oz.) cans diced tomatoes with Italian seasonings, undrained
1 1/2 cups hot water
2 medium carrots, halved lengthwise, sliced
1 (15-oz.) can cannellini beans, drained and rinsed

1. Heat large, non-stick saucepan over medium heat until hot. Add onions; cook 2 to 3 minutes. Stir in garlic; cook 30 seconds or until fragrant.

2. Stir in potatoes, tomatoes and water; bring to a boil. Add carrots. Reduce heat to medium-low to low; partially cover and simmer 10 minutes or until vegetables are crisp-tender, stirring occasionally. Add beans; cook 5 minutes.

4 servings

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