Minestrone - Liz Mac version

2 T olive oil
1 medium onion, chopped
2 carrots, chopped
1 zucchini, diced
4 cubes vegetable bouillon ( or broth)
8 cup hot water
1/4 tsp Italian herb seasoning
1  14.5 oz can diced tomatoes
1 cup uncooked tubetti pasta
1 15 oz can small white beans, drained
1 15 oz can dark red kidney beans, drained
1 head escarole, trimmed and chopped (3 packed cups)
1 12 oz package, fully cooked turkey meatballs, optional
Grated parmesean

Heat oil in large soup pot.   Add onions, saute 3 minutes.  Add carrots and garlic, saute 3 minutes. Add zucchini, saute 5 minutes.

dissolve bouillon in hot water.  Add to pot along with Italian seasoning and the tomatoes.  Bring to boil then add pasta.  boil until tender.  Stir in drained beans and escarole, continue to cook until escarole is wilted

If using meatballs, quarter, then stir into soup.  Let stand until heated through.