1 tablespoon extra virgin olive oil
3/4 cup chopped onion
3 cups water
2 cups diced zucchini
1 cup diced carrot, peeled
1 cup canned cannellini beans
3/4 cup diced celery
1 teaspoon dried basil or 2 tablespoons finely chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
28 fluid ounces canned plum tomatoes, dice and include liquid
2 garlic cloves, minced
1/4 cup uncooked ditalini or 1/4 cup elbow macaroni
Directions: 1 Heat oil in a large saucepan over medium-high heat. 2 Add chopped onion and sauté for 4 minutes or until just lightly browned. 3 Add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, canned tomatoes and garlic. 4 Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally. 5 Add macaroni, cover and cook an additional 10 minutes. 6 Adjust spices to suit your taste. 7 Serve hot.
***This was excellent! We actually ate it all before I remembered to take pics! LOL Served with warm french bread from the bakery!
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