Vegetable Bean Soup

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2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

5 cups vegetable or chicken broth

1 small zucchini, chopped

1 cup cut green beans

1 cup frozen corn, thawed

1 teaspoon grated lemon peel

1/2 teaspoon dried rosemary

1 teaspoon dried italian seasoning

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 can (14 1/2 ounces) stewed tomatoes

1 can (19 ounces) cannellini beans, rinsed and drained

1 can (19 ounces) red kidney beans, rinsed and drained

2 tablespoons chopped fresh basil or 2 teaspoons dried

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