Minestrone Soup With Four Beans

• 1/3 c. olive oil
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 onion, coarsely chopped
• 1 (1 lb.) can whole tomatoes
• 4 to 5 cans chicken broth
• 1 c. macaroni
• 1 can red kidney beans
• 1 can cannellini beans
• 1 can garbanzo beans
• 1 can string beans
• 1 bay leaf
• 1/2 tsp. oregano
• 1/2 tsp. basil leaf
• salt and pepper to taste
• grated Parmesan cheese

1. Saute carrots, celery and onion in oil until soft.
2. Add 6 cups chicken broth, tomatoes, string beans, bay leaf, oregano and basil; simmer for about 1 hour.
3. Add other beans and macaroni; let simmer until macaroni is soft.
4. If more broth is needed, add, so it won't be too thick.
5. Season to taste.
6. Top with grated Parmesan cheese when serving.

olive oil, carrots, stalks celery, onion, tomatoes, chicken broth, macaroni, red kidney beans, cannellini beans, garbanzo beans, string beans, bay leaf, oregano, basil leaf, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=246102 (may not work)