1 1/2 qt. water
1 c. dried white beans (Great Northern or Marrow)
2 potatoes, pared and diced
1/2 lb. green beans or 10 oz. pkg. frozen
1/2 c. chopped basil or 1/4 c. dried basil
5 cloves garlic, crushed
2 onions, sliced
1/4 c. vegetable oil
3 tomatoes, seeded and diced
2 zucchini, washed and diced
1 (8 oz.) can tomato sauce
2 tbsp. salt
1 tsp. black pepper
1/4 c. chopped parsley

In a large kettle, bring water to boil. Add white beans, boil 2 minutes. Reduce heat and simmer covered 1 1/2 hours or until beans are tender. Add potatoes. Cut green beans in 1-inch pieces and add to soup with chopped basil and garlic. Simmer 10 minutes longer.

Meanwhile, saute 2 onions in vegetable oil until golden. Add to soup with tomatoes, zucchini and tomato sauce, salt and pepper. Simmer until zucchini is tender, about 15 minutes. Top with parsley before serving.