|Olive oil||4 Teaspoon|
|Yellow onions||2 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Carrots||2 Medium, halved lengthwise, and sliced thin|
|All purpose potato||1 Medium, peeled and cut into 1/2 inch cubes|
|Zucchini||1 Medium, cut into 1/2 inch cubes|
|Minced fresh basil/1 tablespoon dried basil, crumbled||1⁄4 Cup (4 tbs)|
|Dried oregano||1 Teaspoon, crumbled|
|Bay leaves||2 Large|
|Ripe tomatoes/1 large can crushed low sodium tomatoes, with their juice||4 Medium, peeled, cored, seeded, and chopped|
|Low sodium chicken broth||5 Cup (80 tbs)|
|Green beans||1⁄4 Pound, trimmed and cut into 1 inch pieces|
|Pasta||4 Ounce (Use Rotelle Or Tubular)|
|Cooked drained kidney beans||2 Cup (32 tbs) (Pinto Or White)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Minced parsley||3 Tablespoon|
In a large heavy kettle, heat the olive oil over low heat for 1 minute; add the onions and garlic and cook, uncovered, for 5 minutes or until soft.
Raise the heat to moderate and add the carrots, potato, zucchini, basil, oregano, and bay leaves.
Cook, uncovered, 5 minutes longer, stirring occasionally.
Add the tomatoes and chicken broth, and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer.
Add the green beans, cover, and cook until the beans are tender but still crisp about 10 minutes.
Remove the bay leaves.
Meanwhile, cook the rotelle according to package directions, omitting the salt.
Drain, then add to the soup along with the pinto beans.
Cook 3 to 5 minutes longer, until heated through.
Ladle into soup bowls and sprinkle with the cheese and parsley.