Tuscan Vegetable Stew

Autumn is upon us, and so is soup-making season! I've had some kind of bronchial virus for the past month, and a batch of hearty veggie soup sounded wonderful! And, I can still get fresh tomatoes and zucchinis at our local Amish produce stand! Anywhoo....this recipe is actually for the Crock Pot, but I was in a hurry to make it and eat it, so I simmered it on the stove top instead. I think it is one of the prettiest soups/stews I've made! And mighty delicious too, especially served with a tasty pepperoni cheese bread! Enjoy!

Tuscan Vegetable Stew 

2 cups chicken broth/stock (I made mine with bouillon)

14.5-ounce can diced tomatoes (with juice)

15-ounce can of Cannellini beans, drained

15-ounce can green beans (I used French cut)

1 medium zucchini, diced

1 cup uncooked small shell pasta

dried, minced basil and/or oregano

salt & pepper

grated Parmesan cheese, optional 

Combine chicken broth, tomatoes, beans, zucchini and basil/oregano in a medium stock pot.  Let simmer uncovered for an hour or two, until all veggies are cooked through.  You may need to add some more water. Add the pasta and continue to simmer until pasta is cooked.  Season with salt and pepper (or an "Italian herb blend", as I did) and serve with a sprinkling of Parmesan cheese, if you like. 

I just love how "harvest-y" it looks! Yum!