1-2 cups of fresh chopped greens of your choice ( spinach, kale or escarole are my favorites)
2 cups cooked small tubular pasta
1 tbs olive oil
1 tsp garlic paste
Kosher salt and pepper to taste
Chopped zucchini, squash, carrots, celery into 1 inch cubes. Rinse and cut Roma tomatoes. In a large bowl whisk together olive oil, salt and pepper. Add vegetables and coat well. Transfer coated vegetables to baking sheet and roast until tender. Transfer roasted vegetables, broth, bay leaf and garlic paste, to stock pot and bring to a simmer. Add greens, chopped herbs and season to taste. Simmer a few additional minutes. Add cooked pasta and remove from heat. Ladle into hearty soup bowls and top with Parmesan cheese. I like to serve with a simple tossed green salad and crusty baguette for a delicious weeknight supper.
