2 tbsp vegetable oil
½ cup chopped onion
1 medium carrot, diced
1 stalk of celery, diced
¼ tsp salt
5 cloves garlic, chopped
6 cups finely diced potatoes
3 sprigs fresh rosemary
3 sprigs fresh thyme
4 cups vegetable broth
2 glasses of water
2 cups cooked white cannellini beans
1 cup sun-dried tomatoes, chopped
½ cup chopped fresh herbs (parsley, onion, dill and basil)

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