FRENCH PROVINCIAL STEW
Ingredients:
olive oil
1 onion, diced
2 carrots, chopped
2 leeks or zuchini, chopped
2 potatoes, cubed
1 can Navy beans
2 cans tomatoes
2 t. each of basil, oregano, thyme, and parsely
2 quarts vegetable stock
1/2 cup pasta shapes

Directions:
In a very large pan or wok, sautee the onions in the oil
for about five minutes. Add all of the fresh vegetables,
and sautee for 10 to 15 minutes more. Add the tomatoes or
sauce, navy beans, herbs, and vegetable stock.

At a medium-high heat, bring to a boil, and add pasta
shapes. Then, reduce heat and simmer for 15- 20 minutes,
or until vegetables are tender and the pasta is cooked.

Serves: 4