4 tsp. oil
2 med.-size onions, chopped
2 cloves garlic, minced
2 med.-size carrots, peeled, halved lengthwise, and sliced thin
1 med.-size potato, peeled and cut into 1/2 inch cubes
1 med.-size zucchini (about 1/2 lb.), cut into 1/2 inch cubes
1/4 c. minced fresh basil or 1 tbsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
2 lg. bay leaves
4 med.-size ripe tomatoes (1 1/2 lbs.), peeled, cored, seeded and chopped
5 c. low-sodium chicken broth
1/4 lb. green beans, trimmed and cut into 1 inch pieces
4 oz. rotelle or tubular pasta
2 c. cooked and drained pinto or white kidney beans
1/2 c. grated Parmesan cheese

(Or 1 large can, 28 ounces, tomatoes).

1. In large heavy kettle, heat oil over low heat for 1 minute; add onions and garlic and cook, uncovered, for 5 minutes or until soft. Raise the heat to moderate and add carrots, potato, zucchini, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally.

2. Add the tomatoes and chicken broth, and bring to a boil; adjust the heat so the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until beans are tender but still crisp - about 10 minutes. Remove bay leaves.

3. Meanwhile, cook the rotelle according to package directions, omitting the salt. Drain, then add to soup along with the pinto beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with cheese.