Yummy Minestrone

2 T.olive oil 1 T. oregano
1 onion, finely chopped 1 T. basil
3 cloves garlic, finely chopped
6 C. chicken broth
1 can chopped tomatoes
2 carrots, chopped/sliced
1 zucchini chopped (or 2 small Ones)
1 medium potato, peeled and cubed
1 pkg. frozen Italian green beans
1 can tomato paste -or less
1 can tomato sauce
1 t. salt
1 t. pepper
2 t. sugar
1 bay leaf
1 can white kidney beans
1/2- 3/4 C. orzo or small pasta
1/4 C. fresh flat leaf parsely, chopped
Freshly grated Parmesan, for garnish

Heat oil in large pot over medium heat. Saute onion and garlic until translucent. Add stock, tomatoes, sauces, (can add pesto too), carrots, zucchini, potatoes, basil, oregano, sugar and bay leaf.
Boil, then reduce heat, partially cover and let simmer for about 20 minutes until vegetables are tender-crisp. Add beans and pasta. Cook uncovered for 10 minutes. Add parsely and season to taste with salt and pepper. Laddle into soup bowls and garnish with Parmesan cheese. Serves 8