Italian Vegetable Soup

Ingredients

• 1  bay leaf 
• 2 tablespoons beef bouillon granules 
• 15 ounce kidney beans drained canned
• 14.5 ounce canned tomatoes pasta-style undrained canned
• 2  carrots sliced
• 2  celery stalks chopped
• 1 teaspoon basil dried
• 2 tablespoons parsley fresh chopped
• 1  garlic clove minced
• 9 ounce cut green beans frozen thawed
• 1 large onion chopped
• 0.5 teaspoon oregano dried
• 9 servings parmesan cheese grated
• 0.1 teaspoon pepper 
• 2 ounces pasta like spaghetti uncooked
• 2 tablespoons vegetable oil 
• 5 cups water 

Equipment

• dutch oven

Directions

1. Saut first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender.
2. Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done.
4. Serve with Parmesan cheese.
5. Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.