1 tablespoon oil
1 large onion
3 stalks celery
2 diced carrots
3 garlic cloves, or according to taste
1 tablespoon dried oregano, or two fresh chopped
800g can chopped tomatoes or equivalent fresh skinned tomatoes
3 cups water
400g can canellini beans or a cup each of chosen dried beans
300g can butter beans
100g fresh green beans
When I make this soup at home I soak a cup each of dried beans overnight before making it and finish cooking them as the soup simmers. I vary the quantity of beans and the variety depending on my mood and whats actually in the larder, but they should be roughly the same size as each other to cook evenly.
1. Fry onion for two minutes until tender then add celery, carrot, garlic and oregano if dried.
2. Stir in tomatoes and water and bring to the boil. Simmer for thirty minutes. Add all beans and organo if fresh, simmer for another two or three minutes.
You can add some fried bacon for a sort of mock minestrone effect.
book I ever bought. It details basic techniques and equipment and how to use them, and moves on to some of the more complicated techniques. What I like the best though is that whatever part of the world I was living in at the time this book had a recipe for me. If you are more interested in freezing and canning then 
may be a better choice.
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