Fill your pot halfway with water (about 3 quarts) and turn on high. Then, add the onion, celery, carrot, garlic, Italian seasonings and granulated garlic, stir and bring to a boil.
Turn heat down to medium low and simmer ingredients until the onion is mostly translucent.
Add green beans, corn, tomatoes and tomato paste (and any beans, uncooked white rice or other non-tender veggies you want to use at this point) and turn heat to medium. Bring to a low boil and cook for about 10 minutes.
Add zucchini, squash, salt and pepper and cook for 5-9 minutes. (If you're going to add small pasta, already cooked rice or any other tender veggie, this would be when to add it.)
1 zucchini, 1 yellow squash, sea salt, black pepper
Taste and adjust seasonings, as needed. The soup is done with the vegetables are tender and any grains/pasta that has been added is cooked through.
Serve piping hot by itself or with crusty whole grain bread or crackers.