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Minestrone Soup
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| 2 tablespoon | Olive Oil |
| 1 tablespoon | minced Garlic |
| 1 | Onion, thinly sliced |
| 2 large | Carrots, diced |
| 1 (29 ounce) can | Italian-style stewed tomatoes |
| 1 (15 ounce) can | cannellini beans |
| 1 (15 ounce) can | kidney beans |
| 1 (15 ounce) can | green beans, drained |
| 1 small | Zucchini |
| 1/4 tsp | dried parsley |
| 1 pinch | dried basil |
| 1 pinch | dried oregano |
| 1 pinch | Italian Seasoning |
| 2 | Bay Leaves |
| 2 tablespoons | chicken flavour seasoning |
| 1 pinch | Cayenne Pepper |
In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
Add tomatoes with juice, cannellini beans, kidney beans to the saucepan. Fill each can with water, add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken flavouring and cayenne pepper into the soup. Bring the soup to a boil, then reduce heat to simmer. Cover and let simmer for 30 minutes.
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