A to Z Vegetable Soup

This vegetable soup is fun because it includes alphabet shaped pasta - kids love it!  You can use whatever type of fresh or frozen vegetables that you have on hand.  In the winter, I often use a frozen bag of mixed vegetables but in the late summer and fall I can use fresh produce from the garden.  This soup goes well with sandwiches or works alone as a light lunch.

1 T olive oil

2 c mixed, cut-up fresh vegetables (sliced zucchini, carrots, celery, chopped onion, etc.)
3 cans (14-oz. each) chicken broth
2 cloves garlic, minced
1 (15-oz. cans) white kidney (cannellini) or Great Northern beans, rinsed and drained
½ c dried alphabet-shaped pasta or tiny shells
2 T oregano
1 ounce Parmesan cheese, shredded


In a large saucepan, heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Stir chicken broth and garlic into saucepan. Bring to boiling. Stir in drained beans and pasta. Return to boiling; reduce heat. Simmer, covered about 10 minutes or until pasta is just tender. Stir in oregano leaves. To serve, ladle soup into bowls. Top with with Parmesan cheese.