Potato - Veggie Soup

Parker wasn't feeling well tonight when I got home from work so I decided he needed a warm, broth-like soup with loads of veggies to make him feel better.  This soup was delicious and he said he's feeling better already!

Serves 6-8

1 tablespoon olive oil 
1 small onion, chopped
1 yellow bell pepper, chopped (could use red or orange)
3 carrots, diced
1 celery stalk, diced
3 garlic cloves, chopped finely
1 bay leaf
salt & pepper
1/2 tsp. dried thyme
2-3 tablespoons flour
fresh parsley, chopped
6-8 cups reduced fat chicken broth
1/4 cup dry white wine (chardonnay)
1 to 2 cups of small California baby potatoes (these are small, bite size that are soft & creamy)
1, 15 ounce can of roasted, diced tomatoes
1, 15 ounce can of white northern beans, rinsed and drained (can use red kidney beans)

1. Add olive oil, onion, bell pepper, carrots, celery, garlic and bay leaf to a stock pot over medium heat.
2. After about 10-15 minutes or until vegetables are soft, add flour and cook for a minute until flour is absorbed.
3. Add white wine and cook for 1 minute until more liquid has evaporated.
4. Add salt & pepper to taste, parsley, thyme, tomatoes and chicken broth.
5. Add the beans and potatoes, then simmer for 20-30 minutes or until the potatoes are tender but not mushy.
6. Serve