Tuscan Bean Soup

1/4 c olive oil
1 small onion
1 carrot
2 cans cannellini beans, drained and rinsed
1 medium ripe tomato, chopped
2 TBS Italian parsley chopped
1 tsp rubbed sage
1 TBS tomato paste
Salt and pepper
2 C chicken broth

In a heavy saucepan, heat the oil over medium heat.  Add the onion and carrot slices, cook until soft about 5-7 minutes.  Add remaining ingredients and simmer covered 30 minutes to an hour, until vegetables are tender.  Add more broth or water if soup becomes dry.  Serve hot.  Makes 4 servings.

From 1,000 Gluten Free Recipes by Carol Fenster, p. 173.