|Dried white navy beans||1 Cup (16 tbs)|
|Whole wheat pasta||1⁄2 Cup (8 tbs) (Shells Or Elbow Macaroni)|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Carrots||2 Medium, chopped|
|Celery stalks||2 , chopped|
|Potatoes||2 , peeled and cubed|
|Tomatoes||4 , cubed|
|Zucchini||1 Small, cubed|
|Fresh green beans||1⁄2 Pound, sliced|
|Freshly ground black pepper||1 Teaspoon (Or To Taste)|
|Water||8 Cup (128 tbs)|
|Dried basil||1 Tablespoon|
|Whole garlic||1 Clove (5 gm)|
|Grated parmesan cheese||2 Tablespoon|
Rinse and soak navy beans according to package instructions.
Discard water and add fresh water.
Cook according to package instructions, omitting salt.
Cook pasta according to package instructions, omitting salt.
Drain and set aside.
Heat oil in a large, heavy pan over medium-high heat.
Add onion, garlic, carrots and celery.
Saute until onion is translucent.
Add potatoes, tomatoes, zucchini, green beans, pepper and water.
Reduce heat and simmer 30 minutes.
Add navy beans and pasta.
Add more water if soup is too thick.
In a blender or the work bowl of a food processor fitted with a metal blade, process basil, 1 whole clove of garlic and 1 cup of soup from the pot until smooth.
Return this mixture to the soup, mix well and serve hot.
Top each serving with a sprinkling of Parmesan cheese.