Pasta and bean soup

I like to make this soup when I have a little bit of everything lying around: some noodles, veggies, and beans.  This time, I used pipette noodles, but you could use rotini or any other small noodle. You can also add Tofurky Italian sausage for extra protein, but it also tastes great without.

INGREDIENTS: 

1/2 box pipette noodles (1/2 lb)
2 quarts veggie stock (I prefer Emeril's, but any brand works, you can also use water)
1 yellow onion, chopped
3-4 large carrots, peeled and chopped
2 stalks celery, chopped
1/2 zucchini, chopped
1/2 squash, chopped
2 cans petite diced tomatoes
1 can cannelloni (white) beans
2 Tofurky Italian sausages (optional)
Salt and pepper
1 tsp Italian seasoning blend

DIRECTIONS: 

1. In a large pot, heat olive oil over medium-high heat.
2. Add onion, carrots, and celery. Cook until veggies are softened. Add zucchini and squash and continue to cook, stirring occasionally.
3. If desired, add Tofurky sausage and cook until browned.
4. Add diced canned tomatoes, including liquid.
5. Pour veggie stock into the pot and bring to a simmer.
6. Add pasta and simmer in the stock until al dente.
7. Add cannelloni beans. Salt and pepper to taste. Add about a teaspoon of Italian seasoning blend. Simmer everything together for about 10 minutes.
8. Taste, and add extra seasoning as desired (you could also add oregano, fresh rosemary, basil, or any other fresh or dried herbs).
9. Serve and enjoy!