1 sm. onion, diced
1 carrot, diced
1 stalk celery, diced
1 zucchini, sliced
2 tbsp. vegetable oil
1 sm. potato, diced
1 can (16 oz.) tomatoes, undrained
1 can (16 oz.) pinto OR kidney beans, drained
Water, if necessary
1-2 c. cooked pasta
Parmesan cheese

In a medium-size saucepan, saute onion, carrot, celery and zucchini in oil. Add potatoes, tomatoes and beans. Simmer about 30 minutes to 1 hour, until potatoes are soft. Soup should have a nice, thick consistency, but if it gets too thick, you may need to add a little water. Add cooked pasta and cook another 5 minutes. Sprinkle with Parmesan cheese. Makes about 8 one-cup servings.