Summer Minestrone

• 2 teaspoons olive oil
• 2 cups chopped onions
• 3 cloves garlic, minced
• 1 12 teaspoons salt
• 2 carrots, chopped
• 14 lb green beans, stemmed and cut into 1 inch pieces
• 2 cups diced zucchini
• 2 large tomatoes, diced
• 12 cup corn kernel, fresh or frozen
• 14 cup chopped fresh basil
• 2 teaspoons dried marjoram
• 4 cups vegetable stock
• 1 12 cups cooked navy beans
• 2 tablespoons lemon juice
• 14 cup chopped fresh parsley

1. In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes.
2. Add in the marjoram; stir to combine.
3. Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.
4. Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes.
5. Add in the fresh basil; stir to combine; cook for 2 minutes.
6. Add in the stock and navy beans.
7. Bring to a boil; lower heat and simmer gently for 10 minutes.
8. Add in the lemon juice and parsley; stir to combine.
9. Add salt and pepper to taste.
10. Serve hot; sprinkle with grated parmesan cheese if desired.

olive oil, onions, garlic, salt, carrots, green beans, zucchini, tomatoes, corn kernel, fresh basil, marjoram, vegetable stock, beans, lemon juice, parsley

Taken from www.food.com/recipe/summer-minestrone-65174 (may not work)