Multi Bean Soup

I love this soup.  I love it so much I try to make it at least twice a month and it lasts for 2-3 days in the fridge.  It make a great lunch or dinner.  My other half loves it as well.
You'll notice I'll be posting healthier recipes over the next few weeks.  Gee, I wonder why?!  It's not about dieting, it's about eating well.  I'll say it again, food doesn't have to be bland to be healthy.  Fibre is one of the best things you can give your body and this soup is packed with it.  It's brothy, warm, savory, filling and it smells great.  Just before I tuck in, I grate a little fresh parm over the top or a lot of black pepper.  Depends on the mood. 
I bought a bag of Bob's Red Mill 13 Bean Soup Mix but you could use any dried bean mix.
I'm still trying to figure out how to take a decent picture, so please bare with me.  It's all about the lighting and I don't have it yet!

Multi Bean Soup

6-8 Servings

1 tbsp olive oil
1 med onion, finely chopped
2 cloves garlic, finely chopped
1 stalk of celery, sliced
1 cup dried bean mix, soaked overnight and drained*
4 cups low sodium chicken stock
2 cups water
1 28oz can of diced tomatoes
salt & pepper to taste
1 Bay leaf
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/4 cup fresh parsley, chopped (optional)
pinch chili flakes (optional)
fresh grated Parmesan (optional)

*Make sure you've soaked your beans overnight!
In large saucepan, sauté onion, garlic and celery in oil for about 5 minutes. Add the rest of the ingredients except the cheese. Bring to boil, reduce the heat and simmer approximately 2 hours. Stirring occasionally.