Vegetable and Pasta Soup

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained

1 (8 ounce) package fresh button mushrooms, quartered

1 cup frozen whole kernel corn

1 cup chopped onion

1 cup finely chopped carrots

1 cup coarsely chopped zucchini

2 cloves garlic, minced

6 cups unsalted vegetable or chicken stock

1 (6 ounce) can no-salt-added tomato paste

2 teaspoons dried Italian seasoning, crushed

½ teaspoon salt

1 (9 ounce) package frozen Italian green beans

½ cup dried multigrain rotini or elbow pasta

2 tablespoons snipped fresh parsley

2 tablespoons finely shredded Parmesan cheese

Directions at eatingwell.com

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