Garden Vegetable Soup

1 medium onion, chopped
1 cloves garlic, minced
olive oil

6 c. organic vegetable broth (or 6 c. water & good quality vegetable soup base)
1 - 16 oz can petite diced tomatoes
1 - 8 oz. can tomato sauce
1 can Great Northern beans, rinsed & drained
1 c. baby carrots, sliced thin
1 small zucchini, cut in half lengthwise & sliced thin
1 c. frozen sweet corn
2 large baking potatoes, peeled & diced
1 stalk celery, diced
1 c. fresh baby spinach, chopped
1 tsp basil
1 tsp oregano
1 tsp parsley flakes
fresh ground pepper

3/4 c. ditalini pasta (or other small chunky pasta)

grated Parmesan

Heat olive oil in large saucepan. Saute onion & garlic until just translucent. Add broth, tomatoes & tomato sauce. Bring just to a simmer. Add in all vegetables & seasonings. Cover and simmer on low heat for 20 minutes. Add pasta & simmer 10 minutes more until pasta is al dente.

Serve with grated Parmesan & crusty baguette.