1 c. green onions, including tops, chopped
1 tsp. garlic, crushed
1 c. lean ham, cubed
2 (16 oz.) cans whole tomatoes, undrained, chopped
3 c. water
1 (10 1/2 oz.) can beef broth (remove fat)
1/2 tsp. oregano
1 tsp. basil
1/4-1/2 tsp. pepper, peppermill grind
1 c. uncooked pasta
1 c. raw potatoes
2 c. pinto beans, undrained
2 c. zucchini, thinly sliced
1 c. green beans
1/2 c. Parmesan cheese

1. In 6 quart kettle, sprayed with Pam, saute the green onions, garlic and ham.

2. Add tomatoes, with liquid, water, beef broth, and seasonings. Heat to boiling.

3. Stir in pasta, green beans and potatoes, cook uncovered until pasta is almost tender, about 8 minutes.

4. Stir in beans and zucchini. Cook soup until zucchini is crisp tender, about 3 minutes.

5. Sprinkle serving with Parmesan cheese. Makes 10 (1 cup) servings.