Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion
2 Carrots
2 Celery stalks
2 Zucchini
3 Tomatoes
2 tb Olive oil
1 1/2 ts Salt
10 oz Frozen green beans -- 10 oz
Pkg
1 cn Red kidney beans -- drained
Spaghetti -- * see note
Parmesan cheese -- block
6 Garlic cloves
1/4 ts Salt
2 tb Basil
1 tb Olive oil
1/4 c Tomato paste

* Break up enough spaghetti to have about 1/4 cup of 2-inch pieces.
** This recipe calls for the use of a food processor, but it is not
absolutely necessary.

1. Fit slicing disk into work bowl. Slice each vegetable separately.
Slice onion, carrots, celery, zucchini and tomatoes. 2. Heat olive
oil in a large saucepan. Using medium heat, saute onion until tender.
Add 4 cups water and sliced vegetables. Bring to a simmer and cook
until vegetables are crisp-tender, about 10-12 minutes. 3. Add salt,
green beans which have been thawed, spaghetti and well-drained kidney
beans. Bring to a simmer and cook 10 minutes longer. 4. Prepare
cheese mixture which follows, and stir into soup.

Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife
blade into a clean work bowl. Process cheese until chopped into
1/8-inch pieces. Measure 1/4 cup cheese and set remaining cheese
aside. Still using the steel blade, combine garlic, salt, olive oil,
tomato paste and 1/4 cup chopped cheese in the bowl. Process to a
smooth paste.

Recipe By : Jo Anne Merrill

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