Tuscan White Bean Soup

1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
1 Tbsp. olive oil
1 large potato, peeled and diced
3 cups stock (vegetable or chicken)
1 tin (19 oz./540 mL) white kidney beans, rinsed and drained
2 sprigs fresh rosemary
2 cloves garlic, peeled

Heat oil in a medium saucepan over medium-high heat. Add onion, carrot and celery and saute for 5 minutes.
Add potato and stock and bring to a boil. Simmer on medium-low heat for 15 minutes or until potatoes are tender.
Add beans and simmer for another 5 minutes.
Pull rosemary needles off sprigs and mince together with garlic. Add to soup and simmer for 2 minutes.

Makes 4 generous servings