Italian Style Vegetable Soup

• 1 large sweet Spanish onion
• 2 Tbsp. vegetable oil
• 3/4 c. diced carrots
• 3/4 c. diced celery
• 1 (16 oz.) can tomatoes (undrained)
• 2 c. cubed zucchini
• 1 tsp. basil
• 1/2 tsp. oregano
• 1 tsp. minced garlic
• 2 Tbsp. chopped parsley
• 2 c. cooked or canned navy beans
• 5 1/2 c. beef broth
• grated Parmesan cheese

1. Peel and coarsely chop onion to measure 2 1/2 cups.
2. Heat vegetable oil in a large saucepan or Dutch oven.
3. Add onion, carrots and celery; saute 5 minutes.
4. Add tomatoes and liquid, breaking up tomatoes with spoon.
5. Stir in remaining ingredients except cheese.
6. Cover; bring to a boil, then simmer 30 minutes. Serve with grated Parmesan cheese sprinkled over top.
7. Makes 6 servings.

sweet spanish onion, vegetable oil, carrots, celery, tomatoes, zucchini, basil, oregano, garlic, parsley, beans, beef broth, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214221 (may not work)