White Bean Minestrone

• 1 Tbsp. olive oil
• 1 c. carrots, chopped
• 1/2 c. onion, finely chopped
• 1/2 c. celery, finely chopped
• 3/4 c. dry navy beans, soaked and drained or 1 1/2 c. cooked white beans, drained and rinsed
• 1/2 tsp. dried oregano
• 2 c. stewed tomatoes (14 1/2 oz. can; no salt added)
• 3 c. white cabbage, shredded
• 1 c. boiling potatoes, peeled and diced
• 2 c. zucchini, diced
• pepper
• 1/4 c. fresh parsley, minced or basil (optional)
• 4 to 6 Tbsp. Parmesan cheese, grated

1. In a large saucepan, heat olive oil.
2. When hot, saute the carrots, onion and celery for 2 minutes, stirring constantly.
3. Add 6 cups water, soaked dry beans, tomatoes and oregano and simmer for 1 hour.
4. If using canned beans, add now with cabbage and potatoes and simmer 45 minutes.
5. Add zucchini and simmer for 5 minutes only.
6. Season to taste with pepper and add parsley or basil and Parmesan, if you wish.

olive oil, carrots, onion, celery, navy beans, oregano, tomatoes, white cabbage, boiling potatoes, zucchini, pepper, fresh parsley, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613405 (may not work)