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Minestrone Soup

This is Patty's version.  It works well in a large crock pot.  Don't make it unless you have the fresh herbs -- they really make a difference.

¼ c olive oil (enough to cover the bottom of the skillet)
1 medium minced onion
¾ c diced celery
2 cloves minced fresh garlic
6 c beef broth / stock
2 c diced zucchini squash (about 3, green or yellow or both)
1 c diced carrot
1 can 1 lb italian tomatoes
1 can 1 lb canellini beans (white, not rinsed)
½ c chopped parsley
½ t basil (about 12 fresh leaves)
¼ t oregano (about 2 sprigs whole)
1 t salt
½ t pepper
1 c uncooked macaroni
sauté onion, celery, garlic in a little olive oil until tender (Italian trinity)

in a big pot or crock pot add all ingredients but macaroni,
bring to a boil, cover, reduce heat, and simmer 1 hour
or slow cook longer in a crock pot

remove the oregano sprigs -- the leaves will have cooked off by now
add macaroni, cover and cook 10 more min (longer for crock pot)

serve with grated parmesan cheese