Easy Minestrone

Easy Minestrone

4 teaspoons olive oil
2 medium onions
2 cloves garlic, minced
2 medium carrots, peeled
1 medium potato, peeled
1 medium zucchini
1/4 cup minced fresh basil or
1 tablespoon dried basil
1 teaspoons dried oregano
2 large bay leaves
1 28-ounce can crushed tomatoes in juice
4 101/2-ounce cans beef broth
1/4 pound green beans, cut to 1" pieces
1 4-ounce package small pasta (bows, shells, rotelle)
1 15-ounce can drained pinto or kidney beans
1/2 cup grated Parmesan cheese
3 tablespoons minced parsley

In large kettle, heat olive oil over low heat. Fit SaladShooter slicer/shredder with Slicing Cone. Slice onion into kettle and add garlic. Cook uncovered for 5 minutes until soft. Increase heat to moderate. Slice carrots and zucchini into kettle. Fit SaladShooter slicer/shredder with Shredding Cone and shred potato into kettle. Add basil, oregano, and bay leaves. Cook uncovered 5 minutes stirring occasionally. Add can of tomatoes and beef broth. Bring to easy boil and adjust heat to bubble gently cooking uncovered 20 minutes. Add green beans and pasta. Cook 10 minutes. Remove bay leaves. Add beans and cook 5 minutes. With Shredding Cone in place, grate cheese into soup. Add parsley.