Saute an onion, a few chopped carrots, a couple of stalks of celery chopped small, a little thyme, salt, pepper, and garlic in olive oil. When it's soft add a box of chicken stock, a can of diced tomatoes, and a can of white kidney beans (that you've rinsed to get rid of the salt). Simmer for about 30 minutes. Then puree with a hand blender.
This soup was really yummy and easy to throw together from things I just had on hand. I don't think I'll be going back to the red and white can any time soon.