Minestrone Soup by Sally Dillon

2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, chopped
1/2 tsp rosemary
2 tablespoons parsley
1 cup carrots, chopped
1 1/2 cups broccoli, chopped
1 cup cauliflower, chopped
1 cup zucchini, chopped
1 cup green beans, chopped
1 can crushed tomato
3 cans beef broth
1/4 cup small pasta

In large saucepan, saute onion and celery in olive oil. Add rosemary and parsley. Stir in vegetables and cook over medium heat for several minutes to mix flavors. Add broth. bring to boil and lower immediately to simmer for 20 minutes. Add pasta and cook until tender. Salt to taste.