Reduced Sodium Minestrone

• 2 Tbsp. olive oil
• 2 Tbsp. corn oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 potatoes, cubed
• 4 tomatoes, cubed
• 1 small zucchini
• 1/2 lb. green beans
• freshly ground black pepper
• 8 c. water
• 1 c. white navy beans
• 1/2 c. elbow macaroni
• 1 Tbsp. basil

1. Heat oil in large, heavy pan.
2. Add onions, garlic, carrots and celery.
3. Saute the vegetables until the onion is transparent.
4. Add the potatoes, tomatoes, zucchini, green beans, black pepper and water.
5. Simmer for 30 minutes.
6. Add the white beans and the pasta. Add more water if soup is too thick.
7. In a blender, blend the basil, 1 clove of garlic and 1 cup of soup from the pot.
8. Return this mixture to the soup, mix and serve.
9. Serving size is 1 cup. Calories per serving 135; sodium per serving 25 mg.

olive oil, corn oil, onion, garlic, carrots, stalks celery, potatoes, tomatoes, zucchini, green beans, freshly ground black pepper, water, white navy beans, elbow macaroni, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353134 (may not work)