There is bad weather heading across Oklahoma this weekend. And this is a soup that will warm you up!

• 2 ribs Celery, chopped
• 2 large Carrots, chopped
• 1 large Potato, unpeeled and diced
• 1 large Red Onion, chopped
• 1/4 cup Extra Virgin Olive Oil (EVOO)
• 1 can (14 ozs) Italian style Tomatoes
• 1 1/2 quarts low sodium Chicken stock
• 3 cloves Garlic, peeled and pressed
• 1 medium Zucchini, sliced
• 1/4 pound fresh Green Beans, cut to 1 inch pieces
• 1 cup or 1 can cooked White Beans, Northern or Canolinni
• 1 cup Shell Pasta
• 1 teaspoon dried Marjoram
• 1 teaspoon dried Oregano
• Sea Salt and Pepper to taste
• 3/4 cup grated Parmesan Cheese

Saute the celery, carrot, potato and onion in the EVOO in a large soup pot over medium. Cook for about 8 minutes. Add tomatoes, chicken stock and garlic. mix well and cook for 20 minutes. Add the zucchini and beans. Cook for 5 minutes. Add pasta and herbs. Season to taste with salt and pepper. cook for 10 minutes.  Turn off the heat and the soup stand for 10 minutes to blend the taste. Ladle into bowls and garnish with cheese.