Tomato Vegetable Soup

Prep all of the vegetables.
In a large pot over medium heat, add in 2 tablespoons of Olive Oil.
Once the oil is hot, add the onions, carrots, and celery. Sweat for 3-4 minutes.
Add a pinch of salt to season the vegetables, and release moisture.
Add 2 tablespoons of tomato paste, and stir to combine.
Add 1 teaspoon of dried Thyme, and 1/2 teaspoon of dried parsley.
Add in the diced zucchini, and diced yellow squash. Stir and cook for 1-2 minutes to soften. Then add in hand-crushed whole peeled tomato.
Add 4 to 6 cups of water, along with black pepper.
Cover the lid and bring the soup to a boil. Once boiling, taste for seasoning and adjust as needed. At this point, add pasta if desired, we are adding a cup of gnocchetti which takes about 6-7 minute to cook.
Once the pasta is al dente, turn off the heat and serve. The pasta will continue to cook from the residual heat in the soup.
Serve warm with taralli, or your crackers/croutons of choice.
Enjoy!