Ingredients
2tbspolive oil
1tbspgarlic,minced
1onion,thinly sliced
2largecarrots,diced
29ozItalian style tomatoes,(1 can), stewed
15ozcannellini beans,(1 can)
15ozkidney beans,(1 can)
15ozgreen beans,(1 can), drained
1small zucchini,sliced
¼tspparsley,dried
1pinchbasil,dried
1pinchoregano,dried
1pinchItalian seasoning
2bay leaves
2tbspvegetarian chicken flavor seasoning
1pinchcayenne pepper
Preparation
In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion, and carrots. Saute the vegetables for approximately 5 minutes until just tender.
Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan.
Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup. Stir well.
Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer for 30 minutes.
