Italian Veggie Soup

This one is delicious--it's from my mom, so no surprise there! Thanks, Mom!

Italian Veggie Soup

2 T olive oil

3 fresh cloves garlic, minced

1 chopped onion

3 cans diced tomatoes (must use one Hunts with Spicy Red Peppers; the other two can be any kind of Italian, garlic, or plain diced tomatoes)        

2 cans beef broth

2-3 zucchinis or yellow squash, sliced

1 cup favorite pasta (I Used mini shells)

1 can small white beans

pepper to taste

Cook onion & garlic in oil until tender.  Add broth and tomatoes.  Bring to boil.  Add squash and return to boil.  Simmer until nearly tender and add pasta.  Simmer until pasta is tender.  Add beans and pepper.  Heat through.

Serve with fresh grated Parmesan and Asiago. If you need more juice after you've added the pasta, just add more broth.

For a busy night--I made a salad and the soup earlier in the day (without putting in the cooked pasta) and put the soup in the crockpot on low for a couple hours. When I got home, I added the pasta and toasted some garlic bread. Dinner is served!

Served with garlic toast and a salad.