Minestrone Soup - cooking recipe

Ingredients

1 c. thinly sliced carrot
1 c. thinly sliced celery
1 c. chopped onion
1 garlic clove, crushed
2 Tbsp. butter or margarine, melted
1 large can of crushed tomatoes or 9 medium fresh tomatoes, peeled and chopped
2 tsp. salt
1 tsp. of dried oregano
1 tsp. of Italian seasoning or basil
1/2 tsp. pepper
2 (14 1/2 oz.) cans ready-to-serve beef broth
1 (16 oz.) can navy beans, undrained
1 (15 oz.) can red kidney beans, undrained
1 large zucchini, cut in half lengthwise and sliced
1/4 c. fresh parsley (optional)
1 c. uncooked elbow macaroni
Freshly grated Parmesan cheese (optional)

Preparation

Saute first 4 ingredients in butter in a Dutch oven or heavy kettle over medium heat until crisp-tender.
Add tomato and next 4 ingredients.
Bring to a boil; cover, reduce heat and simmer 15 minutes, stirring occasionally.
Stir in beef broth and next 5 ingredients.
Bring to a boil; cover, reduce heat and simmer 15 minutes or until macaroni is tender.
Sprinkle each serving with Parmesan cheese, if desired.