1/2 lg. onion
2 carrots, peeled
2 celery stalks
2 med. zucchini
3 med. tomatoes
2 tbsp. olive oil
4 c. water
2 tsp. salt
1 pkg. frozen green banes, thawed
1/4 c. 2 inch pieces spaghetti
1 (15 oz.) kidney beans
Red Pesto (follows)

Fit the slicing disk into the work bowl. Slice each of the following vegetables separately: onion, carrots, celery, zucchini and tomatoes. Heat olive oil in a large saucepan over medium heat. Saute sliced onion in olive oil until tender. Add water and other sliced vegetables.

Bring to a simmer and cook until vegetables are crisp-tender, about 10 minutes. Add salt, green beans, spaghetti and kidney beans. Bring to a simmer and cook 10 minutes longer. Prepare Red Pesto. Stir into soup and serve immediately. Sprinkle each serving with remaining chopped cheese. Makes 8 servings.

RED PESTO:

4 oz. Parmesan cheese
6 garlic cloves, peeled
1/4 tsp. salt
2 tbsp. dried leaf basil
1 tbsp. olive oil
1/4 c. tomato paste

Cut cheese into 1 inch cubes. Fit the steel knife blade into the clean work bowl. Process cheese until chopped into 1/8 inch pieces. Measure 1/4 cup chopped cheese. Set remaining chopped cheese aside. With the steel knife blade still attached, combine garlic, salt, basil, olive oil, tomato paste and 1/4 cup chopped cheese in the work bowl. Process to a smooth paste.