Italian Veggie "Brothless" Soup

Inspired by a friend's innovative idea, I made this soup virtually "brothless"... so it' more of a pasta dish after it cooks.  I loved it this way, but if you want it to be more soup-like, just add another 15 oz can of broth when you make it.

Ingredients:

• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup minced carrots
• 1 cup chopped zucchini
• 3 TBS olive oil
• 2 cloves minced garlic
• 32 oz carton low sodium vegetable broth  
• 14.5 can petitie diced tomatoes, italian style, undrained
• 15 oz can tomato puree 
• 2 tsp Italian seasoning
• 2 tsp dried or fresh chopped basil
• 1 1/2 cups uncooked small pasta - I used ditalini
• salt & pepper to taste
• shredded parmesan reggiano cheese to serve

In a large pot or dutch oven, cook the onion, celery, carrots, zucchini, and garlic in the olive oil over medium heat.  Cook for 5 minutes, stirring often.  Add the broth, diced tomatoes, tomato puree, italian seasoning and a dash of salt & pepper.  Mix well and bring to a boil.  Add the pasta and cook for 10-12 minutes or until pasta is al dente.

Turn heat down to a simmer and allow to cook at least 10 more minutes.  Season with more salt & pepper as needed.  Serve with a sprinkle of parmesan cheese.