In heavy stock pot on medium heat, heat the oil and add the onion diced medium. Simmer stirring occasionally until onions look translucent and then add the mushrooms and garlic and stir to coat. Saute another minute or so more then add the wine.

Dice the tomatoes fairly small, saving the seeds and juices and add all to the pot. Also add the first amount of vegetable broth, all seasonings, and the drained and rinsed navy beans.

Bring to a boil, then reduce heat to low and simmer 20 minutes.

Cut cod into 1 inch cubes and add to the soup. Add additional broth here if liqued level has dropped. Return soup to gentle boil, cover and simmer an additional 10 minutes.

While soup is simmering, heat loaf of bread in a 400°F oven for 5 to 10 minutes.

Taste soup to see if it needs additional seasoning. A squirt of lime juice also adds excellent taste. Serve with slices of the hot bread. Enjoy.