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
4 cans Campbells (10 1/2 oz.) low sodium chicken broth
3 c. V-8 juice (low sodium)
1/4 lb. green beans, cut in pieces
1 bay leaf
1/8 tsp. pepper
2 cans (16 oz.) red or white kidney beans, drained
2 c. coarsely chopped zucchini or yellow squash

(When using low sodium ingredients add 1 tablespoon lemon juice.)

In 6 quart Dutch oven over medium heat, in hot oil, cook onions, carrots, celery with garlic and Italian seasoning until vegetables are tender, stirring often. Stir in remaining ingredients, except kidney beans, and zucchini. Heat to boiling, reduce heat to low. Cover and simmer 30 minutes. Stir in kidney beans and zucchini. Cover, simmer for 5 minutes or until tender. Discard bay leaf.