# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, diced
05 - 1 medium zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 3 cloves garlic, minced
→ Canned Goods
08 - 1 (14 oz) can diced tomatoes with juice
09 - 1 (15 oz) can cannellini beans, drained and rinsed
10 - 6 cups vegetable broth
→ Pasta
11 - 3/4 cup small pasta (ditalini or elbow macaroni)
→ Seasonings
12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - 1/2 teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnishes
17 - 1/4 cup freshly grated Parmesan cheese (omit for vegan)
18 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook, stirring occasionally, for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced zucchini, green beans, diced tomatoes with juice, drained cannellini beans, vegetable broth, dried oregano, dried basil, dried thyme, and the bay leaf. Stir thoroughly to combine.
04 - Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
05 - Add the small pasta and continue cooking for 10 to 12 minutes, or until the pasta and vegetables reach desired tenderness.
06 - Remove and discard the bay leaf. Season the soup with salt and freshly ground black pepper to taste.
07 - Ladle the soup into bowls and garnish with Parmesan cheese and chopped fresh parsley if desired. Serve immediately.
