Vegetable Soup (with Quinoa or Pasta)

We love this vegetable soup with the roasted zucchini, yellow squash and mushrooms. Of course, I have also made it with roasted potatoes instead of the squash. Either way is good. 

Ingredients:
2 whole Zucchini, Halved, Cut Into Strips, Then Cubed
2 whole Summer Squash, Halved, Cut Into Strips, Then Cubed
*(If you don't like squash, then roast 4 potatoes instead; peeled and cubed)
8 ounces, weight White Mushrooms, Stems Removed And Quartered
2 Tablespoons Olive Oil
Kosher Salt To Taste
2 Tablespoons (additional) Olive Oil
2 whole Carrots, Washed And Sliced (not Peeled)
1 whole Medium Onion, Diced
3 stalks Celery, Sliced (leaves Included)
8 cups Low Sodium Chicken Broth or Vegetable Broth
1 can Cannelini or Northern Beans, Rinsed
1 can Lima Beans, Rinsed
1 can Green Beans, Drained
1-1/2 cup Medium Or Small Pasta Shells, Uncooked
or 1/2 c quinoa, rinsed (optional - can leave this out)
1 can (14.5) Diced Tomatoes With Juice
1/2 t Pepper
1/2 t Salt
1/4 teaspoon Turmeric (optional)
Parmesan Cheese, Shaved (optional)

Directions:
Preheat oven to 500 degrees.
Toss cubed zucchini, squash, (or potatoes) and mushrooms in a bowl with olive oil and a sprinkling of kosher salt. Arrange onto two sheet pans (to avoid crowding) and roast in the hot oven for 5 to 10 minutes, or until brown and black parts begin to show. Remove from oven and set aside.

In a heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery and stir to cook for 3 minutes. Pour in broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add beans. (If using qunioa, add it here with the beans and cook for 10 minutes.) 
Cook on low for five minutes. Add pasta and cook for an additional five minutes. 
Add canned tomatoes (if using potatoes, add them here as well), stir, and cook for an additional five minutes on low heat. 
Check for seasonings, adding salt, pepper, and turmeric.
Add roasted squash and mushrooms at the very end. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasoning! Add more broth if necessary to increase liquid amount.

Serve with Parmesan shavings and crusty Italian bread.
*Thanks to Pioneer Woman for her Roasted Vegetable Minestrone Soup Recipe.