• 3 tbsp olive oil
• 5 small celery stalks, chopped
• 1/2 large onion, diced
• 2 leeks, thin slices
• 5 cloves garlic, minced
• 6 cups chicken stock
• 1 (28 oz) can diced organic tomatoes
• 1/4 tsp: basil, oregano, thyme & rosemary
• 1 bay leaf
• 1/8 tsp red pepper flakes
• 1-2 cups cooked white beans
• sea salt & pepper to taste