2 tbsp. olive oil
2 tbsp. corn oil
1 onion, chopped
3 garlic cloves, chopped
2 med. carrots, chopped
2 stalks celery, chopped
2 potatoes, cubed
4 tomatoes, cubed
1 sm. zucchini
1/2 lb. green beans
Freshly ground black pepper
8 c. water
1 c. white navy beans
1/2 c. whole wheat pasta (shells or elbow macaroni), cooked
1 tbsp. basil
2 tbsp. Parmesan cheese

Heat oil in a large, heavy pan. Add onion, 2 cloves garlic, carrots and celery. Saute the vegetables until the onion is transparent. Add the potatoes, tomatoes, zucchini, green beans, black pepper and water. Simmer for 30 minutes. Add the white beans and the pasta. Add more water, if soup is too thick.

In a blender, blend the basil, 1 clove of garlic and 1 cup of soup from the pot. Return this mixture to the soup, mix in and serve. Garnish with Parmesan cheese. Yield: about 2 1/2 quarts. 1 cup = 135 calories.