Amount
Ingredient
Preparation



1
cup
onion

chopped



1 1/2
cups
carrots

sliced



1
tablespoon
olive oil





1 1/2
cups
green beans

sliced



1/2
cup
pasta, elbow macaroni

uncooked



6
cups
chicken broth

defatted



1/2
teaspoon
salt





14
cups
tomato paste





2
cloves
garlic

crushed



2
tablespoons
basil

chopped fresh, or  1 1/2 tsp dried



6
tablespoons
parmesan cheese

grated



1
tablespoon
vegetable oil





1
tablespoon
cornstarch





2
tablespoons
water

cold



2
cups
white beans

drained, canned or cooked

 1. In large saucepan saute' onion and carrots in olive oil until 

2. Add green beans, macaroni, broth and salt. Bring to boil and
simmer about 1 minutes or until veggies are tender and 
macaroni is cooked.

3. In medium bowl, combine tomato paste, garlic, basil and 

Slowly whisk in oil.

4. Stir mixture into stew pot. Dissolve cornstarch in water and stir
into soup over medium heat until soup has thickened slightly.

5. Stir in white beans and heat through.