Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 2 stalks celery, chopped
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 (16 ounce) can chopped tomatoes
• 5 cups low sodium vegetable broth or 5 cups chicken broth
• 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley
• 1/4 lb fresh green beans, stemmed and cut into 1-inch lengths
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 2 medium zucchini, quartered and chopped
• 1 cup raw small shell pasta
• 1/2 cup freshly grated parmesan cheese

Instructions

1. In a large soup pot, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic, season with salt and pepper and cook for 2 minutes more.

2. Add the tomatoes, vegetable or chicken broth and herbs, bring to a boil and turn down to a simmer.

3. Add the green and cannellini beans and simmer for 2 minutes.

4. Add the zucchini and pasta and simmer for 10 minutes, or until all of the vegetables are tender and the pasta is al dente. Season with salt and pepper.

5. Serve the soup in large bowls with a sprinkling of Parmesan cheese.