Minestrone

I'm SO ready for soup and Fall weather! This is a great "use-up" recipe for whatever veggies you have sitting in your fridge or on your counter, so make it your own!

Minestrone
1 onion, chopped
3 ribs celery, chopped
2-3 carrots, peeled & chopped
2 cloves garlic, minced
1 zucchini, chopped
1 yellow squash, chopped
1 handful grean beans, trimmed
2 T. tomato paste
1 large can diced tomatoes
4 c. chicken stock
1 can cannellini (or kidney) beans (drained & rinsed)
1 c. pasta, any variety
salt & pepper

Heat a large pot on high heat with a drizzle of olive oil and a pat of butter. Add onions, celery and carrot with a good sprinkle of salt & pepper, and cook a few minutes until they start to soften. Add garlic, zucchini, squash and green beans and saute a few minutes more. Stir in tomato paste and cook for about a minute. Add tomatoes and chicken stock. Bring to a boil and reduce heat to simmer until veggies are nice and soft - the longer the better! Add 1 can cannellini beans and pasta. Cook until pasta is tender. Serve with warm bread and a sprinkle of fresh Parmesan on top!