4 tsp. Olive Oil 2 Medium Yellow Onions - Chopped 4 Cloves of Garlic - Minced 2 Medium Carrots - Peeled, halved lengthwise, and Sliced thin 1 Medium Potato - Peeled and cut into 1/2" cubes 1 Medium Zucchini - Cut into 1/2" cubes 1 tsp. Dried Basil - Crumbled 1 tsp. Dried Oregano - Crumbled 2 Large Bay Leaves 4 Medium ripe Tomatoes - Peeled, Seeded and Chopped (or 1 large can (28oz.) crushed tomatoes with juices) 5 C. Chicken Broth 1/4 lb. Green Beans - Trimmed and cut into 1" pieces 4 oz. Rotelle or tubular Pasta 2 C. Cooked and drained Pinto or White Kidney Beans 1/2 C. Grated Parmesan Cheese 3 Tbs. Minces Parsley

In a large kettle, heat the olive oil over low heat for 1 min.; add onions and garlic, and cook uncovered for 5 mins. or until soft. Raise heat to moderate and add carrots, potato, zucchini, basil, oregano, and bay leaves. Cook uncovered 5 mins. longer, stirring occasionally. Add the tomatoes and chicken broth, and bring to a boil; adjust heat so mixture bubbles gently and cook uncovered, 20 mins. longer. Add green beans, cover, and cook until beans are tender, but still crisp (about 10 mins.) Remove bay leaves. Meanwhile, cook the pasta via the boxes instructions. Drain, then add to soup, along with the pinto (or white kidney) beans. Cook 3-5 mins. longer until heated through. Ladle into bowls and sprinkle with Parmesan and parsley.