Minestrone Soup

• 1/3 c. olive oil
• 2 medium onions, chopped
• 1/2 green pepper, chopped
• 2 medium carrots, sliced
• 2 ribs celery, chopped
• 2 to 5 cloves garlic, minced
• 1 (28 oz) can tomatoes
• 1 (46 oz.) can tomato juice
• 1 bay leaf
• 1 tsp. each: basil, oregano, rosemary and parsley
• 1 1/2 tsp. salt
• 15 1/2 oz. can kidney beans
• 15 1/2 oz. can chickpeas
• 2 small zucchini, sliced
• 2 small yellow squash, sliced
• 2 c. uncooked shells
• Parmesan cheese or plain yogurt (garnish)

1. Heat oil in a large pot and saute onions, green pepper, carrots, celery and garlic until onions are translucent.
2. Add tomatoes, tomato juice and seasonings.
3. Cook over medium heat for 15 minutes.

olive oil, onions, green pepper, carrots, celery, garlic, tomatoes, tomato juice, bay leaf, basil, salt, kidney beans, chickpeas, zucchini, yellow squash, uncooked shells, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239029 (may not work)