Minestrone Soup

Ingredients

• 2 tsp olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 1 medium all purpose potato, peeled and cut into ½ -inch cubes
• 1 medium yellow or green squash (or both), cut into ½-inch cubes
• 1 tablespoon dried basil, crumbled
• 1 tsp dried oregano, crumbled
• 2 large bay leaves
• 1-28oz can crushed tomatoes
• 6 cups chicken or vegetable stock
• ¼ pound green beans, trimmed and cut into 1 inch pieces (frozen is fine)
• 4 oz tiny shells or tubettini
• 1- can Great Northern white beans, drained and rinsed
• Grated Parmesan cheese to taste
• 3 Tablespoons parsley, chopped

In a Dutch oven or large pot, heat the olive oil over low heat for 1 minute. Add the onions and cook uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the potato, squash, basil, oregano, and bay leaves. Cook, uncovered for 5 more minute. Stir occasionally.

Add the tomatoes and stock and bring to a boil. Adjust the heat to a simmer and cook uncovered for 20 minutes longer. Add the green beans, cover and cook until the beans are tender, but still crisp-about 10 minutes. Remove the bay leaves.

Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans, and cook for 3-5 minutes until heated through. Ladle into soup bowls and garnish with Parmesan cheese and chopped parsley. Serve with crusty bread.