1 can (1 qt. 14 oz.) tomato juice
4 c. water
2 tsp. sugar
2 tsp. salt
1 tsp. sweet basil
1/8 tsp. pepper
1 clove garlic, minced
2 lg. carrots, scraped and sliced
3 lg. stalks celery, sliced
2 med. potatoes, pared and diced
2 leeks, sliced
2 sm. zucchini, sliced
1/2 sm. unpared eggplant, diced
1/4 c. chopped parsley
1 lb. lima beans
1 lb. peas
1/4 lb. green beans
2 tbsp. olive or salad oil
1 c. egg noodles
1/2 c. grated Parmesan cheese

Combine tomato juice, water, sugar, salt, basil, pepper and garlic in 6 quart kettle. Bring to boil. Add carrots, celery, potatoes, leeks, zucchini, eggplant and parsley. Simmer, covered, 1 hour. Add lima beans, peas, green beans and oil. Continue simmering covered 30 minutes. Stir in noodles, cook 10 minutes longer. Remove from heat and add cheese.