Set a heavy bottomed Dutch oven or stockpot on medium high heat and add olive oil to it. Once the oil heats up add the diced onions, carrots and celery along with minced garlic. Sauté for about 5 minutes or until the vegetables have softened a little bit. 2 tablespoon Olive oil, 1 tablespoon Minced garlic, 1.5 cup diced White onion, 1 cup diced Carrots, ½ cup diced Celery
Add the rosemary sprig and the tomatoes and continue to sauté for a minute or two.
1 can can Italian style diced Tomatoes, 1 cup diced tomatoes, 1 sprig Fresh rosemary
Add the diced zucchini, cover and cook for 5-7 minutes.
1 ¼ cup chopped Zucchini
Take the lid off and add the broth, water and beans along with oregano, basil, salt and pepper. Cover, increase the heat to high and bring to a boil.
4 cups Vegetable broth, 2 cups Water, 1 can Red kidney beans, ½ teaspoon Dried oregano, 1 tablespoon fresh basil, Salt and pepper
Once boiling, lower the heat to medium and cook, covered for 20 minutes.
After 20 minutes, add the dried pasta and cook for another 10 minutes.
1 c elbow macaroni pasta
Check seasoning in the soup, adjust if needed, and serve warm. Garnish with parmesan cheese and fresh basil, if desired. Enjoy!
Parmesan cheese