Minestrone

• 1 Tbsp. olive oil
• 2 Tbsp. corn oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 potatoes, cubed
• 4 tomatoes, cubed
• 1 small zucchini
• 1/2 lb. green beans
• freshly ground pepper
• 8 c. water
• 1 c. white navy beans
• 1/2 c. whole wheat pasta (shells or macaroni), cooked
• 1 Tbsp. basil
• 2 Tbsp. Parmesan cheese

1. Heat oil in a large heavy pan.
2. Add onion, 2 cloves garlic, carrots and celery.
3. Saute vegetables until onion is transparent. Add potatoes, tomatoes, zucchini, green beans, black pepper and water.
4. Simmer for 30 minutes.
5. Add white beans and pasta.
6. Add more water if soup is too thick.
7. In blender, blend basil, 1 clove of garlic and 1 cup of soup from the pot.
8. Return this mixture to the soup; mix in and serve.
9. Garnish with Parmesan cheese.
10. Yield: About 2 1/2 quarts.
11. Approximate calories/serving:
12. 1 cup = 135.

olive oil, corn oil, onion, garlic, carrots, stalks celery, potatoes, tomatoes, zucchini, green beans, freshly ground pepper, water, white navy beans, whole wheat pasta, basil, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701985 (may not work)