Minestrone Soup - cooking recipe

Ingredients

2 carrots, sliced
1 large onion, chopped
2 celery stalks, sliced
4 garlic cloves, minced
4 c. chicken stock
1 large zucchini, quartered and sliced
1 c. 1-inch pieces green beans
1 (6 oz.) can tomato paste
1 (12 oz.) can tomato juice
2 large tomatoes, diced (or canned)
1 Tbsp. chopped fresh parsley
2 green onions (white part only)
1 Tbsp. low-sodium soy sauce
1 tsp. dried basil
1 tsp. dried oregano
1 c. garbanzo beans
1 c. white kidney beans
1/3 c. macaroni, cooked
dash of Tabasco
1 Tbsp. grated Parmesan

Preparation

Heat a large pot.
Cook carrots, onion, celery and garlic in 1 cup stock until tender.
Add remaining ingredients, except beans, macaroni, Tabasco and cheese.
Cook until vegetables are tender. In blender or processor, process 1/2 cup garbanzo beans and 1/2 cup kidney beans until pureed.
Set aside.
Add remaining ingredients; simmer 10 minutes.
Serve hot.
Add cooked macaroni and sprinkle cheese on top.