Farmer's Market Soup

Farmer's Market Soup

4 carrots, cut in big, hearty chunks
12 or some petite yukon potatoes, skin on and quartered
2 onions, finely diced
1 1/2 cups canned diced tomatoes with juice (fresh is fine too)
2 small zucchini, cut in big chunks
8 cups of water
1 cup of very small pasta (or 1/4 cup brown rice)
1 can great Northern beans, drained and rinsed
1 cup or so of fresh green beans, snapped into 2" lengths
8 oz of mini portobella mushrooms, stemmed, washed and quartered
1 clove of garlic minced

1. Sautee onions and garlic in a bit of EVOO until the onions are soft and translucent.
2. Add everything else except the pasta (if using rice, it goes in now). Bring to a boil then reduce the heat to low and simmer 10 to 15 minutes or until the larger veggies are tender. Add pasta and simmer 5 minutes or until tender.
3. Serve with a generous spoon of your favorite pesto stirred in.

*If you are not a fan of pesto, you can toss in your favorite herb combination along with the veggies to simmer. I suggest a pinch of oregano, basil, thyme, rosemary (or a bit of any pre-made mix of Italian seasoning). Fresh parsley tossed in at the very end is nice as well.
*Check out the Mexican food section at your local grocery store for small bags of unique mini pasta. They are perfect for soup because they come in small bags that cost about $.50.