4 tsp. olive oil
2 med. onions, chopped
4 cloves garlic
2 carrots, sliced thin
1 med. potato, peeled and cut into 1/2 inch cubes
1 med. zucchini cut into 1/2 inch cubes
1 tbsp. dried basil, crumbled
2 bay leaves
1 (28 oz.) can tomatoes, with their juice crushed
5 c. chicken broth
1/4 lb. green beans, trimmed and cut into 1 inch pieces
4 oz. Rotelle or tubular pasta
2 c. cooked and drained white kidney beans
1/2 c. grated Parmesan cheese
3 tbsp. minced parsley

In large, heavy kettle, heat the olive oil. Add the onions and garlic and cook, uncovered for 5 minutes. 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, string beans and bring to a boil, adjust the heat so that the mixture bubbles gently for about 30 minutes. Remove the bay leaves.

Meanwhile, cook the Rotelle according to package directions. Drain and add to soup along with kidney beans. Cook 5 minutes longer. Sprinkle with cheese and parsley.