1 onion
2 cloves garlic
1 carrot
1 celery stalk
2 16oz cans cannellini beans
7 C water
2 C zucchini
2 bay leaves
1 1/2 tsp Italian seasoning
1/4 C tomato paste
1 1/2 C ditalini pasta
2 Tbsp chopped fresh parsley
Salt and freshly ground pepper to taste
Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat until softened. Add the beans, water, zucchini, bay leaves, herbs, and tomato paste. Simmer gently, covered, until the zucchini is just tender, about 10 minutes.
In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. When ready to serve the soup add the parsley, the pasta, and season with salt and pepper.
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