A Bowl of Awesome

What do you do with leftovers on a snowy winter day.

Soup... soup is always good.

And how do you take this bowl of awesome and make it even more awesome?

Awww yeah.

I call this "Leftover Veggie, Pasta, and Bean Soup" and pronounce it "Awesome."  Feel free to improvise with any leftovers you have.

Leftover Veggie, Pasta, and Bean Soup

1 Tbsp olive oil
1 small shallot, finely chopped  
1 garlic clove, minced
1 medium yellow onion, chopped
2 medium carrots, sliced (I used a crinkle cutter to be fancy)
1 medium red bell pepper, seeded and chopped
1 large yam 
1 cup cut green beans
2 cups Pacific Natural Foods Organic Broth Organic Mushroom Broth  
4 cups Pacific Natural Foods Organic Broth Organic Vegetable Broth  
1 tsp freshly-ground black pepper, Or to taste  
1 tsp kosher salt, or to taste  
1 tsp dried thyme  
15 oz can Bush's Great Northern Beans, undrained  
4 oz Barilla Whole Grain Penne, cooked 

 Heat oil in heavy bottomed pot over medium heat. Add shallot, onion, carrots, and garlic; stir and cook one minute.  Add the yam, bell pepper, green beans, seasonings and broths; increase heat to med-high and bring to a boil. Reduce heat, cover, and simmer until yam is tender, about 30 minutes. Add cooked pasta and undrained beans (you can drain the beans if you want, but this really makes it nice and thick) and heat through. Just before serving, stir in the parsely and correct the seasoning.

We had it with some crusty bread, it was most delicious