Vegetarian Minestrone

Made this tonight for family potluck. Healthy, easy and inexpensive. Vegetarian (as long as you use water instead of stock) and actually vegan if you leave out the cheese.

• 1 tbsp olive oil
• 3/4 cup chopped onion
• 3 cups water (or chicken broth if you're not trying to keep it veg)
• 2 cups diced zucchini
• 1.5 cups cannellini beans (canned works fine)
• 1 cup diced carrots
• 3/4 cup diced celery
• 1/4 cup chopped fresh basil
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 2 (14.5 oz) cans diced tomatoes (with juice)
• 3 garlic cloves, minced
• 1/4 cup of the smallest pasta you can find
• 1/2 cup frozen white corn
• 2 bay leaves
• grated parmesan cheese

Heat oil in a large saucepan over medium-high heat.

Add chopped onion & saute for 4 minutes or until just lightly browned.

Add water(or stock), zucchini, carrots, beans, celery, basil, bay leaf, oregano, salt, pepper, tomatoes, garlic & corn.

Bring to a boil; reduce heat, cover & simmer on med-low for 25 minutes, stirring occasionally.

Add macaroni, cover & cook 10 more minutes.

Serve hot, topped with grated parmesan. Look how great it turned out!