2 tbsp. olive oil
2 tbsp. vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 med. carrots, chopped
2 stalks celery, chopped
2 potatoes, cubed
1/2 lb. green beans
Few shakes black pepper
8 c. water
Sm. can kidney beans
1/2 c. elbow macaroni, cooked
1 tbsp. basil
Parmesan cheese
4 tomatoes, cubed

Heat oil in large heavy pan. Add onion, garlic, carrots and celery. Saute until onion is transparent. Add potatoes, tomatoes, beans, basil and pepper and water. Simmer 30-35 minutes. Add the cooked macaroni. More water may be added if soup is too thick.

Garnish each bowl of soup with Parmesan cheese. Makes 2 - 2 1/2 quarts.