Italian Minestrone Soup

Not the best picture, I had to make it and leave it on the stove for my family to eat while I was at with Ladies Golf Night.

1/2 Cup EVOO
1 Medium onion, chopped
6 Cloves garlic, chopped
3 Medium carrots, diced
2 Large celery stalks, diced
2 Medium yellow squash, diced
5 Cups chicken stock
1/2 Pound potatoes, peeled and diced
1/2 Pound Swiss chard, cut into narrow strips
1 Pound spinach leaves, cut into strips
1 Cup orzo pasta
1 Cup chunky chopped Italian plum tomatoes
2 Bunches washed julienned  basil leaves
3/4 Cup grated Parmesan cheese
2 Tablespoon kosher salt
Black pepper to taste

Heat the evoo in heavy bottom soup pot.  Add in the onions and garlic and saute for 5 minutes.  Stir in celery, carrots, squash and saute for 5 minutes longer.  Add in the chicken stock, potatoes, chard, spinach, pasta, and tomatoes and bring to a boil.
Lower heat and simmer for 10-12 minutes or until the potatoes are soft and the pasta has cooked.  Stir in basil and Parmesan cheese.  Season to taste.