This weather is maddening!  One day it is in the 70’s and gorgeous and the next it is in the 40’s and raining!  So because of the rain I made a pot of soup last night because this week isn’t looking great for any sunshine.

3 – 4 tablespoons olive oil

2 cups onion, chopped, about 1 large onion

1 1/2 cups zucchini, diced, about 1 small – medium zucchini

1 1/2 cups peeled and sliced carrots, about 1 1/2 – 2 large carrots

1 cup celery, sliced thin, about 2 – 3 stalks

4 garlic cloves, pressed or minced

64 ounces (8 cups) chicken broth

1 1/2 cups small pasta

1 (14.5 oz) can petite diced tomatoes, undrained

1 (14.5 oz) can diced tomatoes, undrained

1 (15 oz) can red kidney beans, drained and rinsed

1 (15 oz) can Great Northern or cannellini beans, drained and rinsed

1 (15 oz) can cut green beans, drained and rinsed

2 bay leaves

2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

1  Heat oil over medium high heat in large Dutch oven or stock pot.

2  Add onion, zucchini, carrots and celery and saute for about 10 minutes or until starting to soften, stirring occasionally.

3  Add garlic and saute for another 1 – 2 minutes.

4  Add broth, pasta, tomatoes, all 3 beans, bay leaves, basil, thyme, oregano, salt and pepper and bring to a boil.  Reduce heat and cook for about 10 – 15 minutes until pasta is cooked through.

recipe from Averie Cooks

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