Ingredients

• 1 tablespoon olive oil


• ½ onion, chopped


• 2 garlic cloves, minced


• 3 cups vegetable broth


• 1 med. zucchini, diced


• 1 med. yellow quash, diced


• 2 carrots, sliced


• 2 stalks celery, sliced


• 1 c. green beans, fresh or frozen


• 1 tsp. dried basil leaves


• ¼ teaspoon dried oregano


• ¼ teaspoon salt


• ¼ teaspoon pepper


• 1 bay leaf (remove at end of cooking)


• 1 can cannellini beans, drained


• 1 can (28 ounce) diced tomatoes, undrained


• 2/3 cup uncooked elbow macaroni

1. Heat oil in a large saucepan over medium-high heat.


2. Add chopped onion and garlic, sauté for four minutes or until just lightly browned.


3. Add broth, zucchini, squash, carrots, celery, green beans, basil, oregano, salt, pepper, bay leaf, cannellini beans and tomatoes.


4. Bring to boil


5. Reduce heat, cover and simmer on medium-low heat for two to three hours, stirring occasionally.


6. Add macaroni, cover and cook an additional 10 minutes


7. Garnish with parmesan cheese.