Ingredients

• 3 quarts vegetable broth
• 2 cups water
• 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
• 4 zucchini, cut into small cubes
• 3 carrots, cut into bite size pieces
• 4 potatoes, cut into bite sized pieces
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• 1 bunch basil, leaves picked from stems
• 10 cloves garlic, minced
• 3 tomatoes, chopped
• 1/2 cup olive oil
• 1 teaspoon salt
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• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) package spaghetti, broken into 2-inch pieces
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• 1/2 cup shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese