Beth's Easy Minestrone Soup

Serves: 8-10

Ingredients:
1 Onion
1 cup (150 g) of carrots, half moons
1 cup (150 g) of celery, chopped
1 cup (150 g) of zucchini, chopped
1-15 oz (420 g) can cannellini beans, rinsed and drained
½ cup (75 g) of cherry tomatoes, sliced in half
½ cup (75 g) of French green beans, cut into ½ in pieces
1 ½ (210 g) cups of small shell pasta
1 (150 g) cup of red potatoes, skin on, diced the same size as your shell pasta
10 cups (2 liters + 480 ml) of vegetable broth
¼ cup (60 ml) tomato paste
3 cloves of garlic
2 tbsp (30 ml) dried Italian seasoning (oregano, basil etc)
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly cracked pepper
½ cup (45 g) of parmesan cheese, freshly grated for garnish (1 tbsp per person)
½ cup (45 g) of fresh Italian parsley, chopped, for garnish (1 tbsp per person)

Instructions:

1. Sautee onion until soft and translucent. Then add the rest of the ingredients and simmer uncovered for 20-30 mins until pasta and potatoes are fork tender and soup has thickened.

2. Garnish with freshly grated parmesan cheese, and fresh chopped Italian parsley.