1/4 c. extra-virgin olive oil
4 cloves garlic, minced
2 onions, thinly sliced
5 carrots, thinly sliced
2 zucchini, unpeeled & diced
3 celery ribs, thinly sliced
20 green beans, ends trimmed, sliced in half
2 sm. new potatoes, peeled & diced
2 c. chopped Swiss chard
1/2 c. minced flat-leaf parsley
3 tomatoes, diced
2 bay leaves
6 to 8 c. vegetable stock or water
1 (12 oz.) can cannellini beans, drained
1 c. canned garbanzo beans, drained
1 c. grated Parmesan cheese

Heat olive oil in large pan. Add garlic and onions and saute until onions are soft. Add carrots, celery, zucchini, green beans, potatoes, chard and parsley and saute 5 minutes. Add tomatoes, bay leaves and vegetable stock. Bring to a boil (cover partially) and simmer 1 hour. Add beans and simmer until soup is thick and vegetables are tender, about 30 minutes. Season to taste with salt and pepper. Remove bay leaves. Serve with grated Parmesan cheese. Makes about 12 servings.