Minestrone Soup

This is what we had for dinner tonight and everyone liked it. I didn't use celery (just because I didn't have any) and threw in some summer squash also. It would be great in the summer (for most locales) when you can get all the produce fresh at the farmers market.

Minestrone Soup
1 Tbsp Olive Oil
I large onion, finely chopped
2 cloves of garlic, miced
8 cups of vegetable or chicken stock
28 oz can of tomato sauce (or crushed tomato's)
2 celery stalks, diced
2 med-sized carrots, sliced
2 potato's, cut into cubes
2 med-sized zucchini, diced
1/2 C fresh parsley, chopped (or you can use 1 Tbsp dried)
1 C small pasta (shells, macaroni, etc.,)
1/2 C Parmesan Cheese
2 tsp. dried basil leaves
1 tsp. dried marjoram
1/2 tsp. dried thyme leaves
1/4 tsp. ground celery seed
Dash of cayenne pepper
Directions:Over medium heat, in a sautee pan combine olive oil, onions & garlic and 3 Tbsp of stock. Sautee until onions are translucent, about 5-7 minutes. Add the remaining stock, tomato sauce, celery, carrot, potato, zucchini and all spices (do not add pasta or parmesan). Mix and bring to a boil. Once boiling, reduce to simmer and simmer for 15 mintues. Bring to a boil again and add pasta & parmesan. Reduce to a simmer for an additional 20 minutes. I usually sprinkle some more parmesan on top once it's served. Enjoy!