Minestrone

3 tablespoons extra virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
1 small zucchini, halved and sliced
1/2 cup green beans, 1" pieces
1 large carrot, halved and sliced
4 cups vegetable broth
8 ounces diced tomatoes
4 cups tomato juice
2 tablespoons fresh parsley, chopped
1 sprig thyme, minced
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon dried sage
19 ounces cooked red kidney beans
19 ounces cooked cannellini beans
3 ounces shell pasta
salt and pepper

1. Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, zucchini, green beans and carrot and sauté until onion is tender.
2. Add the vegetable broth, tomatoes and tomato juice and bring to a boil. Reduce heat to a simmer and add parsley, thyme, basil, oregano and sage. Simmer until vegetables are tender.
3. Stir in the beans and pasta and cook until pasta is tender. Remove from heat and allow to cool slightly, then season to taste with salt and pepper. Serve with crusty bread.

Makes 8 servings