1 sm. onion, diced
1 carrot, sliced
1 stalk celery, diced
1 zucchini, sliced (can substitute green beans, etc.)
2 tbsp. vegetable oil
1 sm. potato, diced
1 (16 oz.) can Italian style stewed tomatoes, undrained (may use regular tomatoes, undrained)
1 (16 oz.) can pinto or kidney beans, drained
1-2 c. cooked pasta, such as macaroni
Parmesan cheese

In a medium size saucepan, saute onion, carrot, celery and zucchini in oil. Add potatoes, tomatoes and beans and simmer about 30 minutes to 1 hour, until potatoes are soft. The soup will have a thick consistency, so water may be added. Add cooked pasta and cook another 5 minutes. Sprinkle Parmesan cheese over soup before serving.