Minestrone Soup

• 2 carrots, sliced
• 1 large onion, chopped
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 4 c. chicken stock
• 1 large zucchini, quartered and sliced
• 1 c. 1-inch pieces green beans
• 1 (6 oz.) can tomato paste
• 1 (12 oz.) can tomato juice
• 2 large tomatoes, diced (or canned)
• 1 Tbsp. chopped fresh parsley
• 2 green onions (white part only)
• 1 Tbsp. low-sodium soy sauce
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 c. garbanzo beans
• 1 c. white kidney beans
• 1/3 c. macaroni, cooked
• dash of Tabasco
• 1 Tbsp. grated Parmesan

1. Heat a large pot.
2. Cook carrots, onion, celery and garlic in 1 cup stock until tender.
3. Add remaining ingredients, except beans, macaroni, Tabasco and cheese.
4. Cook until vegetables are tender. In blender or processor, process 1/2 cup garbanzo beans and 1/2 cup kidney beans until pureed.
5. Set aside.
6. Add remaining ingredients; simmer 10 minutes.
7. Serve hot.
8. Add cooked macaroni and sprinkle cheese on top.

carrots, onion, celery stalks, garlic, chicken stock, zucchini, green beans, tomato paste, tomato juice, tomatoes, parsley, green onions, soy sauce, basil, oregano, garbanzo beans, white kidney beans, macaroni, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763247 (may not work)