Cannellini mushroom soup

1 can cannellini beans rinsed

2-3 cups mushrooms sliced

2 carrots sliced

fresh shaved raw white corn (about 2 cobs)

1/2 yellow onion chopped

1/2 yellow onion chunked

1/2 red onion chunked

2-3 cloves garlic pressed

2 1/2 cups veggie stock

1 cup water

1 1/2 - 2 cups fresh parsley minced dill

turmeric

olive oil

salt

pepper

1. Heat chopped onions and olive oil in a large pot until translucent.

2. Add chunked red, yellow onions, carrots, mushrooms & corn to pot cook until semi tender over med-high heat.

3. Add chicken stock & water. Bring to a slight boil. Add a generous amount of dill, dash of turmeric, 1/2 of the fresh parsley and simmer fro 15 min or so.

4. Add remaining parsley, and a little more olive oil and season with salt and pepper.