1 or 2 lg. onions, (total of 1 lb.)
2 tbsp. oil
3/4 c. diced carrots
3/4 c. diced celery
1 can 916 oz.) tomatoes, undrained
2 c. cubed zucchini
1 tsp. basil
1/2 tsp. oregano
1 tsp. minced garlic
2 tbsp. chopped parsley
2 c. cooked or canned navy beans
6 c. well seasoned beef broth
Salt and pepper to taste
Grated Parmesan cheese, if desired

Peel and coarsely chop onion to measure 3 to 4 cups. Heat oil in large saucepan or dutch oven. Add onions, carrots and celery. Saute 5 minutes.

Add undrained tomatoes, breaking up with spoon. Stir in zucchini, basil, oregano, garlic, parsley, beans and broth. cover. Bring to a boil simmer 30 minutes. Adjust seasoning. Serve with grated Parmesan cheese on top. Makes 6 to 8 servings.