The First Recipe- Lunch, and Possibly Dinner Later?

After a long morning of playing outside, Jacob and I are hungry. Crisp fall weather makes me crave warm soup. Jacob has had cereal, a pancake, and a fruit smoothie so far this morning. No vegetables. What should we have for lunch? Vegetable Soup! I don't have too many groceries in the house, so here is what I have created:
Minestrone Soup
1/2 yellow onion, diced
1 Tablespoon butter
1 Tablespoon olive oil
1 clove garlic, minced
1 can diced tomatoes
4 cups veggie broth
1 1/2 cups diced baby carrots
2"x2" Parmesan cheese rind (This adds a rich creaminess to the broth. You will remove it prior to serving.)
bay leaf
1/4 teaspoon crushed red pepper
1 cup frozen peas
1 1/2 cups small pasta shells
1 cup chopped fresh spinach
grated Parmesan cheese

Directions
Heat butter and oil in a medium sized pot over medium high heat. Add diced onion and saute until golden and soft, about 10 minutes. Add garlic and saute 1 minute, stirring. Add tomatoes, veggie broth, carrots, Parmesan rind, bay leaf, and red pepper. Bring to a boil. Reduce heat to medium and simmer 15 minutes, or until carrots are soft. Add frozen peas and pasta. Increase heat to med high and boil for 6 minutes. Add chopped spinach and cook 1 minute. Remove Parmesan rind and bay leaf. Serve with freshly grated Parmesan.

Jacob seemed to enjoy the soup and is now napping peacefully. We have enough soup left over to have for dinner tonight.