1 T. vegetable oil
1 Texas onion, coarsely chopped
2 large Texas celery stalks, sliced
2 Texas carrots, sliced
6 cups vegetable stock
1 cup Texas cherry tomatoes, cut in half
1 cup of fresh or frozen Texas corn
1 cup Texas green beans, sliced
1 medium Texas zucchini, cut into 1/2 inch slices
1 can navy beans, rinsed and drained
Salt and pepper
Shredded Parmesan cheese

In a large saucepan, heat oil over medium heat for one minute, add onion, celery and carrots. Saute for 5 minutes. Add stock, tomatoes, corn, green beans, zucchini and navy beans. Let soup simmer for at least 45 minutes. Season to taste with salt and pepper. Top each serving with a sprinkle of Parmesan cheese.

KidChef
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Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.