Tuscan Bean & Vegetable Soup

I didnt have a chance to make it to the market to pick up meat for dinner tonight, so I had to rummage something together from the pantry and veggie drawers. When this happens, dinner doesnt typically turn out very spectacular. But tonight was a pleasant surprise... and I think I will forget to get meat for dinner more often!

I had a couple of cans of beans, and tomatoes... theyre always in there.. its almost like they multiply. Onions and garlic are always stocked in my kitchen. And then I had some leftover squash and zucchini that I didnt use with dinner last night. And of course... that Romano rind thats been lurking in the cheese compartment that is good for nothing other than this very sort of thing!

Tuscan Bean & Veg Soup

2 cans cannellini beans, drained
1 large can whole or crushed tomatoes
1 zucchini, diced
2 summer squash, diced
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 rind parmesan or romano
1 tsp red pepper flakes (or more for heat)
.5 T thyme
.5 T parsley
2 tsp sage
salt & pepper to taste

Sautee onions and garlic in a bit of olive oil until it begins to go transparent. Add zucchini and squash. Continue until softened. Add tomatoes, broth, beans, cheese, and seasonings.

Bring to a boil for 5 minutes. Reduce heat and simmer for one hour.

Serve and enjoy!