Step 1

Using a 3 or 4-quart pan over high heat, add the sliced mushrooms and sear them until they begin to brown. If using fresh herbs, let them sit atop the cooking mushrooms so the steam helps release the oils. This adds flavor to the soup!

Step 2

Allow the pan to cool slightly, then add the olive oil, leeks, and crushed garlic, and stir until everything is covered with the oil.

Step 3

If using dried herbs, stir in the rosemary, thyme, and Bay leaf until blended.

Step 4

Add the carrots, celery, and zucchini and allow to cook for 5 minutes.

Step 5

Pour in the 2 cups of vegetable broth, stir well, and bring to a boil

Step 6

Add in the can of rinsed white kidney or cannellini beans. Stir well.

Step 7

Over a low boil, cook the mixture for 10 to 15 minutes, or until the carrots are soft.

Step 8

Remove from the stove and add salt and pepper to taste.