Low Cholesterol. Makes 14 cups or 14 side-dish servings.

1 tbsp. olive oil
2 c. chopped onions
1 1/2 c. thinly sliced carrots
1 c. thinly sliced celery
4 cloves garlic, minced
2 tsp. dried Italian seasoning, crushed
3 cans (14 1/2 oz. each) Swanson clear ready to serve chicken broth or 4 cans (10 1/2 oz. each) Campbell's ready to serve low sodium chicken broth
3 c. V8 vegetable juice or no salt added V8 vegetable juice
1/4 lb. green beans, cut into pieces
1 bay leaf
1/8 tsp. pepper
2 cans (16 oz. each) red or white kidney beans, drained
2 c. coarsely chopped zucchini or yellow squash

1. In 6 quart Dutch oven over medium heat, in hot oil, cook onions, carrots, and celery with garlic and Italian seasoning until vegetables are tender, stirring often.

2. Stir in remaining ingredients, except kidney beans and zucchini. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes.

3. Stir in kidney beans and zucchini. Cover; simmer 5 minutes or until zucchini is tender. Discard bay leaf.

Note: When using low sodium chicken broth and no salt added V8 juice for the soup, add 1 tablespoon lemon juice with the kidney beans and zucchini.