Preparation:
In large, heavy kettle heat olive oil over low heat for 1 minute; add onions and garlic and cook, uncovered, for 5 minutes or until soft. Raise heat to medium low and add carrots, potato, zucchini, basil, oregano and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally. Do not brown. Add tomatoes and chicken broth and bring to a boil; adjust the heat so the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add green beans, cover; cook until beans are tender but still crisp - about 10 minutes. Remove bay leaves. Meanwhile, cook pasta according to package directions, omitting salt. Drain, then add to the soup along with the kidney beans and pepper. Cook 5 to 10 minutes longer. Ladle into soup bowls and sprinkle with cheese and parsley. Serve. |
