This Vegetable Soup courtesy of the Food Network is easy, delicious and perfect to enjoy all autumn long.

Heat 2 tablespoons of olive oil in a heavy pot. Add 1 cup each chopped onion and chopped celery and cook until tender. Stir in 1 cup chopped carrots and 1 cup peeled and diced Idaho potato and toss to coat. Stir in 1 cup chopped zucchini, 1 cup diced can of tomatoes, and 6 cups vegetable stock.

Reduce heat and simmer until potatoes and carrots are tender, about 15 to 20 minutes. Stir in 1/2 cup tiny pasta and 1 cup frozen peas. Simmer for an additional five minutes.

Enjoy with your favorite crusty bread.