Fall is officially here in the mid-Atlantic...perfect weather for making a big pot of soup.  Yummy and warm, filled with vegetables, this soup will likely be my lunch for the rest of the week.  Delicious, cheap and good for you...what more could you want?  Damn, I feel like someone's mom.

One common issue with pasta in soup is that it doesn't keep well; the pasta absorbes all of the broth and turns to mush.  This recipe has a great solution:  cook the pasta separately and combine with the soup just before serving.  Just cook as much pasta as you need for that meal and you're set!

Isn't it pretty?

Chunky Minestrone Soup
adapted from Delicious Dishings and The Pioneer Woman

2 medium zucchini
2 medium yellow squash
olive oil
1 large onion, chopped
3 large carrots, sliced
3 ribs celery, sliced
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
32 oz low-sodium chicken broth
1 28 ounce can tomatoes (or quart jar of homemade canned tomatoes)
2 cans cannellini beans, rinsed and drained
1 tablespoon red wine vinegar
salt and pepper
1/4 teaspoon red pepper flakes
ditalini pasta
1/2 pound fresh green beans
Parmesan cheese

Slice the zucchini and yellow squash into chunks; toss with olive oil on baking sheets.  Roast at 450 degrees for 15-20 minutes, stirring occasionally, until nicely browned.  Set aside.

In large pot, heat a splash of olive oil over medium-high heat.  Saute the onion, carrots, and celery until softened, about 10 minutes.  Add garlic, thyme, oregano and basil and saute for a minute or so.

Add the chicken broth, tomatoes, cannellini beans, red wine vinegar to the pot; bring to a boil.  Add salt and pepper to taste.  Simmer 10 minutes.

Boil ditalini pasta 10 minutes or until al dente.  Drain and toss with olive oil to keep from sticking.  Set aside.

Cut green beans into 2" pieces.  Add to soup and simmer 10 minutes.  Add roasted vegetables to soup and simmer 10 minutes.  Taste and adjust seasonings as needed.

Spoon a portion of ditalini pasta into each bowl and top with soup.  Sprinkle with Parmesan cheese shavings and serve.