2 tablespoons extra-virgin olive oil
1 Red Dog yellow onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 Red Dog carrots, diced
2 lbs. fresh Red Dog shelling beans, shelled
2 cups Red Dog cauliflower, separated in florets
2 cups Red Dog broccoli
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and freshly ground pepper
1 lb. tomatoes, chopped
1 14-ounce can crushed tomatoes
10 cups chicken broth
1 cup elbow pasta
1/3 cup finely grated Parmesan cheese

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the shelled beans, cauliflower, broccoli, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the fresh and canned tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the pasta and cook until the pasta and vegetables are tender, about 10 more minutes. Season with salt. Ladle into bowls and top with the Parmesan.