Vegetable Soup

I was drawn to the Farmer's Market and bought way too many veggies this weekend and don't have room to store them in the fridge. How fitting for Meatless Monday.

Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 3 ribs celery, chopped
• 1 can diced tomatoes
• 1/2 teaspoon thyme
• salt & pepper
• 2 cups vegetable stock
• 4 cups water 
• 1 cup dry whole wheat elbow pasta
• 1 large zucchini, chopped
• 1 large yellow squash, chopped
• 1 can red kidney beans, drained
• 1 can great northern beans, drained

Directions:

• In a large dutch oven, heat the oil over medium heat and sauté the onion and garlic for a few minutes until they soften.
•  Add the carrots, celery, diced tomatoes, thyme, salt & pepper (to taste), vegetable stock and water.  Bring to a boil, then reduce to a simmer and cook, covered for 15 minutes until carrots begin to soften.
• Add the pasta, zucchini, yellow squash, and beans.  Bring to a boil again and reduce to simmer; continue cooking, covered, for another 15 minutes until the pasta is done.  Add more s&p as needed.