2 tbsp. olive oil
2 tbsp. corn oil
1 onion, chopped
3 garlic cloves, chopped
2 med. carrots, chopped
2 stalks celery
2 potatoes, cubed
4 tomatoes, cubed
1 sm. zucchini
1/2 lb. green beans
Black pepper
8 c. water
1 c. white Navy beans
1/2 c. pasta, cooked (shells or elbow macaroni)
1 tbsp. basil
2 tbsp. Parmesan cheese

Heat oil in a large heavy pan. Add onion, 2 cloves garlic, carrots and celery. Saute until onion is transparent. Add potatoes, tomato, zucchini, green beans, black pepper and water. Simmer for 30 minutes. Add white beans and pasta. Add more water if soup is too thick.

In a blender blend basil, 1 clove of garlic and 1 cup of soup from pot. Return this mixture to the soup, mix in and serve. Garnish with Parmesan cheese. Makes 2 1/2 quarts.