Minestrone Soup (Parve)

• 1 ounce olive oil
• 1/2 cup diced onion
• 1 teaspoon chopped garlic
• 1/2 cup diced carrot
• 1/2 cup diced potato
• 1/2 cup diced zucchini
• 1/2 cup green beans, trimmed and cut 1-inch long
• 2 teaspoons basil
• 1/2 teaspoon oregano
• 1 bay leaf
• 1 (14 ounce) can crushed tomatoes with juice
• 3 cups vegetable stock
• 4 ounces small shell pasta
• 1 (14 ounce) can great northern beans
• salt & pepper

1. Heat oil in a stock pot and saute the garlic and onion until transparent.
2. Add the carrots, potatoes, zucchini and herbs and saute for 5 minutes, stirring occasionally.
3. Add the tomatoes and stock.
4. Bring to a boil then reduce to a simmer.
5. Simmer for 20 minutes uncovered.
6. Add the green beans, cover and simmer another 5 minutes.
7. Uncover and remove the bay leaf.
8. Add the pasta and cook until tender.
9. Add water or more stock if necessary.
10. Add the Great Northern Beans and simmer another 5 minutes.
11. Season to taste with salt and pepper.

olive oil, onion, garlic, carrot, potato, zucchini, green beans, basil, oregano, bay leaf, tomatoes, vegetable stock, shell pasta, great northern beans, salt

Taken from www.food.com/recipe/minestrone-soup-parve-153564 (may not work)