Autumn Vegetable & Pasta Soup

It’s my favorite time of year. Cold, crisp fall nights and time to make lots of soups!

Ingredients:
2 T olive oil
1 large yellow onion, diced
4 cloves garlic, crushed
2 stalks celery, diced
1 large carrot, diced
1 cup chopped green beans 
3 cups of raw spinach 
1 t dried oregano
1 t dried basil
1 28-oz can of diced tomatoes
6 cups of chicken broth (I like to get low sodium. You can also sub the chicken broth for vegetable broth to make the recipe vegetarian)
1 cup of your favorite type of pasta 
Salt and pepper to taste
Sprinkle of Parmesan cheese

In a large pot, heat the olive oil on medium heat. Add in the onions and cook until translucent (4-5 minutes). Add the garlic, celery, carrots, green beans and cook for about 5-7 minutes until they begin to soften. Stir in spinach until it wilts (about 1 minute). Add the oregano, basil, salt and pepper. 

Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the pasta and cook until the pasta and vegetables are tender, about 10 minutes. Ladle into bowls, top with the Parmesan cheese and serve!