Increase Miller Harvest Soup

Makes a hearty pot of soup that serves about 8 with leftovers
10 oz portabella mushrooms, chopped
2 yellow onions, peeled and chopped
4 carrots, peeled and chopped
2 celery stalks, chopped
1/4 cup olive oil
2 bunches spinach or Swiss chard, tough stems removed.  Leaves chopped
6 potatoes, peeled and chopped
2 cups corn, sliced from cob
3 cups butternut squash, peeled, seeded and diced
1 28 oz can plum tomatoes, chopped
4 cups of cooked beans (Use kidney, black, cannelli or cranberry beans.  Soak overnight, drain and then cook for 1 hour in fresh water to cover)
16 cups vegetable broth
1 piece Parmigiano-Reggiano cheese rind (optional)
1/2 lb pasta, any shape, cooked
salt and pepper to taste
Parmigiano-Reggiano cheese for garnish

1.    Heat oil in large stockpot.
2.    Add onions, carrots, and celery.  Sauté 10 minutes until soft.
3.    Add mushrooms, Swiss chard, potatoes, corn, butternut squash, tomatoes, beans and cheese rind.  Add enough vegetable broth to cover vegetables.
4.    Bring to a boil.
5.    Cover and simmer 1 1/2 to 2 hours. Add more broth or water as needed.
6.    Add salt and pepper to taste.
7.    Add cooked pasta.  Cook 10 more minutes to warm pasta.
8.    Serve with extra grated cheese as garnish if desired.