Minestrone Soup

After not having been home for a week, we didn't have many groceries in the house.  We ended up doing some errands on Saturday afternoon which brought us near the co-op, so we ran inside to see what looked good.  We bought a bunch of veggies and decided we'd make a soup out of them.  The end result reminded me of a minestrone, and it was quite delicious!

1 tablespoon Olive Oil
2 quarts Vegetable Stock
1 can (28 ounces) Diced Tomatoes
1 Red Potato, diced
1 Zucchini, diced
2 Celery Stalks, diced
2 Carrots, diced
1 cup Green Beans, cut into 1 inch pieces
2 small Onions, diced
2 Garlic Cloves, minced
1 cup Ditalini Pasta
2 cans White Beans, drained and rinsed (I used Butter Beans because I had them for some reason)
Salt & Pepper, to taste
Oregano, Parsley, Basil, to taste

In a large stock pot, saute the onions, carrots, and celery in olive oil, until soft.  Add the garlic, potato, zucchini, and green beans. Add the tomatoes and stock and bring to a boil.  Add spices, to taste.  Turn the heat back to a simmer, cover, and continue to cook the soup for about 30-45 minutes, or until the vegetables start to get soft and tender.  Add the pasta and cook for about 15 more minutes, or until the pasta is cooked through. Add the beans and heat through.  Serve topped with grated Parmesan cheese.