Ingredients

• 3 tablespoon extra-virgin olive oil
• 1 yellow onion, diced
• 3 carrot, diced
• 3 celery, diced
• 4 clove garlic, minced
• 1 ounce diced tomatoes
• 2 ounce cannellini beans, drained and rinsed
• 6 cup vegetable broth
• 1 cup small pasta
• 2 zucchini, diced
• 1 teaspoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 6 fresh basil
• 2 ounce Parmesan cheese, grated

Steps

1. Dice the onion, carrots, and celery into small, uniform pieces (about 1/4 inch). Mince the garlic. Dice the zucchini. Set all vegetables aside.
2. Heat the olive oil in a large pot or Dutch oven over medium heat for 1 minute until shimmering.
3. Add the diced onion, carrot, and celery to the hot oil and sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the vegetable broth, then add the diced tomatoes with their juice and the drained cannellini beans. Stir well.
6. Add the dried Italian seasoning, salt, and black pepper. Bring the soup to a boil over medium-high heat for 2 minutes.
7. Reduce the heat to medium-low and add the diced zucchini. Simmer for 8 minutes until the zucchini is just tender.
8. Stir in the pasta and cook for 8 minutes, stirring occasionally, until the pasta is tender but still slightly firm (al dente).
9. Taste the soup and adjust seasoning with additional salt and pepper if needed.
10. Ladle the soup into serving bowls. Tear fresh basil leaves and scatter over each bowl. Drizzle with a small amount of extra-virgin olive oil and top with freshly grated Parmesan cheese.