Ingredients

• 1 Onion, diced
• 1 cup (150 g) of carrots, half moons
• 1 cup (150 g) of celery, chopped
• 1 cup (150 g) of zucchini, chopped
• 1-15 oz (420 g) can cannellini beans, rinsed and drained
• ½ cup (75 g) of cherry tomatoes, sliced in half
• ½ cup (75 g) of French green beans, cut into ½ in pieces
• 1 ½ (210 g) cups of small shell pasta
• 1 (150 g) cup of red potatoes, skin on, diced the same size as your shell pasta
• 10 cups (2 liters + 480 ml) of vegetable broth
• ¼ cup (60 ml) tomato paste
• 3 cloves of garlic
• 2 tbsp (30 ml) dried Italian seasoning (oregano, basil etc)
• 1 tsp (5 ml) salt
• ½ tsp (2.5 ml) freshly cracked pepper
• ½ cup (45 g) of parmesan cheese, freshly grated for garnish (1 tbsp per person)
• ½ cup (45 g) of fresh Italian parsley, chopped, for garnish (1 tbsp per person)