This soup is inspired by the The Pioneer Woman, Ree Drummond. She also includes roasted zucchini, yellow squash and mushrooms to add right at the end of the recipe, but I didn't have any on hand (well I did but they weren't lookin too hot after I pulled them from the back of the fridge!).
Also as you read the recipe, you may think, wow, this sounds bland, but it really is not. The chicken broth gives great flavor as does all the vegetables. It's also key not to over cook the veggies.
2 Tablespoons olive oil
2 whole carrots, washed and sliced (I used frozen carrot slices)
1/2 medium onion, diced
3 stalks celery, sliced
2 cans cannelini beans, rinsed
1 cup (heaping) cut green beans, fresh or frozen (I used frozen)
1 cup medium or small pasta shells or macaroni, uncooked
1 can (14.5) diced tomatoes with juice
salt and pepper, to taste
¼ teaspoons Turmeric (optional - I didn't use but I am curious to how it would taste.)
Parmesan cheese, shaved
Serve with Parmesan shavings and crusty Italian bread.