1 tablespoon olive oil
1 onion, chopped
2 large cloves garlic, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons italian seasoning
1 can (15 ounces) diced tomatoes
1 large zucchini, cut into ¼" cubes
½ cup ronzoni rings or other small pasta
¼ teaspoon salt
1 can (19 ounces) cannellini or red kidney beans, rinsed and drained
1. Warm the oil in a Dutch oven set over medium heat. Add the onion and garlic. Cook, stirring often, for 3 minutes, or until the onion starts to soften.
2. Add the carrots, celery, and Italian seasoning. Cook for 3 minutes, or until the carrots are crisp-tender.
3.Add the broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Cook for 10 minutes, or until the carrots are almost tender.
4.Add the tomatoes (with juice), zucchini, pasta, salt and beans. Simmer for 10 to 12 minutes, or until the pasta is cooked and all the vegetables are soft.
3 tablespoons dried basil
3 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried marjoram
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes