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 (frozen or fresh)
Freshly ground black pepper
8 c. water
1 c. white navy beans
1/2 c. whole wheat pasta (shells, elbow macaroni or colored pasta), cooked
1 tbsp. basil
2 tbsp. Parmesan cheese

Heat oil in a large heavy pan. Add onion, 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.