In a large pot over medium heat, heat olive oil.

When hot, add carrots, onion and celery and cook until lightly browned, about 5 minutes.

Stir in broth, tomato and thyme and bring to a boil.

Reduce heat to medium low and simmer, covered, until vegetables are just tender, about 10 minutes.

Add squash, green beans and pasta and cook, uncovered, until pasta and vegetables are tender, about 6 minutes.

Remove thyme sprigs.

Add parsley.

Season with salt and pepper.

Serve with cheese, if desired.

*This recipe makes about 4 to 6 servings depending on how big of an appetite you and your family have.*