Autumn Harvest Soup

This is the most deeeee-licious soup. And healthy. Very healthy. I used leftover Thanksgiving turkey. We had it with garlic bread and it made for the yummiest meal. I could eat soup 365 days a year. Even this last summer, when I was 7 months pregnant, and the heat index was 115, I would eat soup for lunch all the time. I even made Chili in August. Rob doesn't have my love for soup. But, he loved this soup. Or, at least, liked it a lot.

Autumn Harvest Soup
*Serves 6

1 tablespoon olive oil
1 onion, diced
6 ounces turkey or regular bacon or ham, chopped
2 cloves garlic, finely minced
2 (14.5 oz.) cans diced tomatoes
2 (15 oz.) cans Great Northern beans, rinsed and drained
½ cup chopped carrots
2 celery stalks, chopped
¼ cup chopped flat-leaf fresh parsley
2 potatoes, peeled and diced (If you use red potatoes, leave the peels on)
1 zucchini, diced
1 teaspoon dried thyme
3 cups chicken broth
1 cup water
1 teaspoon salt
½ teaspoon pepper
½ cup to ¾ cup small pasta

Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.