Vegetable Soup

I had some leftover potatoes that I needed to use so I made this yummy soup today.  It turned out great and makes a ton.

2 Tbsp. Olive Oil
2 cups chopped onion
1 cup thinly slice celery
2 cloves of garlic
2 tsp. italian seasoning
coarse salt and pepper
3 cans (14 1/2oz)  chicken broth
1 can (28 oz) diced tomatoes with juice
1 Tbsp. tomato paste
8 cups mixed fresh or frozen vegetables (carrots, corn, potatoes, green beans, green peas, zuchinni, lima beans, etc.)
1 can great northern beans

Directions
1. Heat oil in a large stockpot over medium heat.  Add onion, celery, italian seasoning and garlic: season with salt and Pepper.  Cook, stirring frequently, until onions are translucent, 5-8 minutes.

2. Add broth, tomatoes and their juice, tomato paste , and  3   cups water to pot; bring to a  boil.  Reduce heat to a simmer and cook, uncovered 10 minutes.

3. Add vegetables and beans to pot and return to a simmer.  Cook uncovered, until vegetables are tender 20-25 minutes.  Season with salt and pepper, as desired.  Let cool before storing.