Categories: Italian, Main Dish, Soup, Vegetarian

Ingredients

• 1 tablespoon extra virgin olive oil
• 3/4 cup chopped onion
• 3 cups water
• 2 cups diced zucchini
• 1 cup diced carrot, peeled
• 1 cup canned cannellini beans or 1 cup you may use other white beans
• 3/4 cup diced celery
• 1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon fresh coarse ground black pepper
• 28 fluid ounces canned plum tomatoes, dice and include liquid
• 2 garlic cloves, minced
• 1/4 cup uncooked ditalini or 1/4 cup elbow macaroni

Directions

1. Heat oil in a large saucepan over medium-high heat.

2. Add chopped onion and sauté for 4 minutes or until just lightly browned.
3. Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.
4. Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally.
5. Add macaroni, cover and cook an additional 10 minutes.
6. Serve hot.

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