Minestrone Soup with Parmesan

Cook the pasta al dente according to package directions. Set aside.

Rinse the carrots, peel and finely dice.

Rinse, trim and cut celery and zucchini into small dice.

Blanch tomatoes, cool in ice water, peel, quarter, core and dice.

Drain corn.

Peel and chop the shallots and garlic.

Heat the olive oil in a saucepan. Sauté shallots and garlic until translucent. Add the carrot, celery, squash and corn and sauté briefly. Add the broth, bring to a simmer, cover and cook for 10-12 minutes. 

Stir the pasta and tomatoes into the soup. Season with salt and pepper.