6 oz. pkg. noodles, cooked and drained
1 onion
2 carrots
2 ears fresh corn
4 tbsp. olive oil
3 c. broth
2 tsp. sweet basil
2 c. cooked soy beans
1/2 rib celery
4 tomatoes
5 tbsp. flour
1 tsp. salt
1/2 tsp. sage
1/3 c. minced parsley

Prepare all vegetables. Dice celery and onion; grate carrots and potato. Remove corn from cob, chop 1 tomato and slice remaining 3. Saute onion and celery in oil. Stir in flour and broth, stirring constantly. Add carrots, potato, corn, chopped tomato, and seasonings. Bring to a boil to thicken, stirring constantly. Remove from heat. In greased 9 x 13 inch baking dish, alternate layers of beans and noodles, pouring some of the vegetable gravy over each layer. Arrange tomato sliced on top and sprinkle with parsley. Bake 40 minutes at 350 degrees.