Also one tip of advise, chop all of your veggies before you start cooking. You will need to add your veggies quickly so avoid burning what is on the pot and prep before.
large onion, diced
2 tablespoons olive oil
4 cloves garlic, minced
2 ribs celery, diced (1/2 cup)
1 large carrot, peeled and diced
1 medium zucchini (about 8 ounces), diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt (I used 2 teaspoons)
1/2 teaspoon freshly ground black pepper
6 cups low-sodium vegetable broth or low-sodium chicken broth (48 ounces)
1- 28 ounce cans no-salt-added diced tomatoes
1- 45 ounce can no-salt-added crushed tomatoes
1- 15 ounce can low-sodium cannellini beans, drained and rinsed
1/2 cup whole grain elbow pasta
1/3 cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley leaves
1 teaspoon sugar (I used this once soup had simmer for 10 minutes)
Prep your veggies before you turn the oven on.
In a large soup pot over medium-high heat cook and stir onion in hot oil for 4 minutes or until translucent.
Add garlic; cook for 30 seconds.
Add celery and carrot. Cook and stir for 5 minutes, until vegetables begin to soften. Add zucchini, oregano, basil, salt, and pepper. Cook for 2 minutes, stirring frequently.
I made my own chicken broth the week before so I used this. However if you don't have any onhand, store bought works too.
Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 minutes. Taste your soup now. I added 1 teaspoon of salt and 1 teaspoon of sugar.
Add the beans and pasta. Cook for 10 to 15 minutes or until pasta and vegetables are tender. Top servings with cheese and parsley.
Make it vegetarian by using vegetable broth instead of chicken stock.