Italian Vegetable Soup

• 2 celery stalks, chopped
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• 5 cups water
• 1 (14 1/2-ounce) can pasta-style tomatoes, undrained
• 2 tablespoons beef bouillon granules
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/8 teaspoon pepper
• 2 carrots, sliced
• 1 (15-ounce) can kidney beans, drained
• 1 (9-ounce) package frozen cut green beans, thawed
• 2 ounces uncooked spaghetti, broken into 1-inch pieces
• Grated Parmesan cheese

1. Saute first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender. Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done. Serve with Parmesan cheese.
2. Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.

celery stalks, onion, garlic, vegetable oil, water, pastastyle tomatoes, beef bouillon granules, parsley, basil, oregano, bay leaf, pepper, carrots, kidney beans, green beans, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-vegetable-soup (may not work)