2 c. tomatoes
3 stalks celery, chopped
2 c. potatoes, diced
2 c. onions, diced
2 c. carrots, diced
1 1/2 qt. chicken broth or water
1 tsp. salt, more if needed
2 c. green beans or zucchini
1 c. frozen or fresh peas
2 c. canned navy beans
1/2 c. spaghetti, broken into pieces
1/8 tsp. pepper
6 cloves garlic, mashed
4 tbsp. tomato paste
1 1/2 tbsp. basil
1/2 c. Parmesan cheese
1/3 c. olive oil

1. Simmer tomatoes, celery, potatoes, onions, and carrots in broth for 45 minutes or until tender.

2. Add green beans, peas, navy beans, and spaghetti. Season with pepper. Simmer 15 minutes.

3. Meanwhile blend garlic, tomato paste, basil and Parmesan in a medium bowl. Beat in olive oil a drop at a time.

4. Blend 1 cup of the hot soup into paste. Pour into remaining soup and stir thoroughly.

5. If soup seems too thick, just add more broth or water.