Ingredients:

• 8 ripe tomatoes
• 1 zucchini
• 1 yellow pepper
• 3 cloves of garlic
• 3-4 green onions
• 1 can (15 ounce) white beans drained and rinsed twice
• 2 ½ cups of a combination of vegetable broth and water.
• ¼ cup each Basil and Parsley, fresh if possible, minced
• pinch of salt
• black pepper to taste
• 3-4 TBS balsamic vinegar (3 if you use regular Balsamic Vinegar and 4 if you use white Balsamic vinegar)
• 2-3 TBS. Olive oil
• ¾ cup croutons (garlic or cheese flavored if you'd like)

• Prepare the vegetables as follows: peel and dice tomatoes, dice yellow pepper, green onions and zucchini and finally chop the garlic.
• Add vegetables and white beans to the broth-water mixture.
• Add basil, parsley, salt and pepper,
• Cover and refrigerate long enough to blend the flavors - a few hours is sufficient
• Just before serving stir in vinegar (taste as you go and remember Balsamic Vinegar is potent.
• Add olive oil and croutons.
• Serve hot or room temperature. .