Minestrone Verdura

• 2 carrots
• 12 lb green beans
• 2 zucchini
• 8 whole ripe plum tomatoes or 1 (28 ounce) can whole tomatoes
• 1 tablespoon olive oil
• 1 onion, diced
• 2 stalks celery, diced
• 4 garlic cloves, diced
• 12 cup parsley, minced
• 3 tablespoons fresh basil, minced
• 3 tablespoons fresh oregano, minced
• 2 bay leaves
• 12 cups water
• 4 teaspoons salt
• 1 teaspoon pepper
• 3 cups cooked small white beans (or 2 cans (approximately 15 ounces each)
• 8 ounces fusilli
• 2 ounces grated parmesan cheese, for garnish

1. Peel carrots;.
2. cut into 1/2" pieces.
3. Trim stem ends from green beans.
4. Chop into 1/2" cubes.
5. Chop zucchini into 1/2 inch dice.
6. Peel core and seed fresh toatoes.
7. Chop into 1/2" cubes.
8. Heat oil in an 8 quart stockpot or Dutch oven over low heat.
9. Cook onion, celery, and garlic for 6 minutes.
10. Add carrots, tomatoes, parsley, basil, oregano, bay leaves, the water, salt, pepper, white beans and pasta.
11. Bring to a boil, reduce heat to medium and simmier for 20 minutes.
12. Add green beans;.
13. Cook for 5 minutes.
14. Add zucchini.
15. Cook for 3 minutes more.
16. Ladle into individual shallow soup plates and sprinkle with Parmesan cheese.

carrots, green beans, zucchini, tomatoes, olive oil, onion, stalks celery, garlic, parsley, fresh basil, fresh oregano, bay leaves, water, salt, pepper, white beans, fusilli, parmesan cheese

Taken from www.food.com/recipe/minestrone-verdura-172655 (may not work)