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3 tablespoons olive oil
2 large onions, chopped
3 quarts beef broth
8 red potatoes, cubed
4 carrots, chopped
4 stalks celery, chopped
3 small zucchinis, sliced
1 cup fresh mushrooms, sliced
1 28-ounce can plum tomatoes, chopped
2 cups green or yellow beans, sliced
2 16-ounce cans Great Northern beans, drained
3 tablespoons fresh parsley, chopped
salt and pepper to taste
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1. In large stockpot, heat oil. Add onions and cook over low heat just until soft. Add beef broth, potatoes, carrots, celery, zucchini and mushrooms. Bring to a boil over high heat. Reduce to low, cover and simmer 2 hours, stirring occasionally. Add tomatoes, green or yellow beans, Great Northern beans and parsley. Simmer 30 minutes longer. Salt and pepper to taste.
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