Ingredients

• 24 oz Mushrooms
• 2 cups dried small shell pasta
• 1 large yellow onion,  diced
• 4 cloves garlic, minced
• 2 (14-ounce) can tomatoes, diced
• 2 quarts vegetable stock
• 2 cups zucchini, diced
• 1 Bay leaf
• 1 Tablespoon of dried oregano
• 2 Tablespoons olive oil
• Salt and pepper

Directions

In a large soup pot, heat the olive oil over medium-high heat. Sauté the onion for 3 to 4 minutes. Season with salt and pepper. Add the diced tomatoes, garlic, and oregano. Cook for 2-3 minutes. Add the vegetable stock. Season with salt and pepper. Bring to a boil and then add the pasta. Cook for about 8-10 minutes. Then add the mushrooms and zucchini. Continue cooking until the pasta is fully completely cooked. Adjust seasoning with salt and pepper.