​Ingredients:

Utensils Needed

2 Tablespoons of Olive Oil
1 medium onion, diced (about 2 cups)
1/2 cup sliced black olives
1 15 ounce can of fire roasted tomatoes with garlic
1 pound of small potatoes, halved
1 15 oz can of low sodium cannoli beans, rinsed
2 cup of broth, chicken or vegetable
1/4 cup chopped parsley (optional garnish)
* 2 Tablespoons capers               (* optional ingredients)
* red-pepper flakes to taste
* 1 Tablespoon balsamic vinegar

Soup pot
Measuring spoons
Measuring cups
​Colander (helpful for rinsing beans)
Can opener (that works!)
Chopping board
Knife for chopping onions and slicing potatoes

Getting ready:
   Chop the onion,  slice the olive if needed,  open the can of tomatoes, slice the potatoes and drain the beans.
Cooking:
Place the soup pot over medium high heat.  Add the olive oil and when hot add the onions.  Cook about 2-3 minutes until softened.
Add the olives and tomatoes, heat over medium heat until mixture is bubbling, about 5 minutes.  Add potatoes, rinsed beans, and broth.  Stir and cover, cook until potatoes are done about 25 minutes.