- 2 TB olive oil
- 2 cups chopped onion (I just used 2 medium onions)
- 5 medium cloves garlic, minced
- 2 tsp salt
- 1 stalk celery, minced
- 1 medium carrot, diced (I used two med-small)
- 1 small zucchini diced (or 1 cup diced eggplant)
- 1 small yellow squash diced
- 1 1/2 tsp oregano
- fresh ground pepper to taste
- 1 1/2 tsp basil (dried) or 1 TB fresh chopped basil
- 1 medium bell pepper, diced (I had some sweet baby peppers to use up and so used about 5 of those plus about 1/4 of a green pepper that I had previously diced and frozen)
- 3-4 cups of water (or more to the consistency you prefer)
- 1 28oz can tomato puree
- 1 15 oz can cannelini beans (or chick peas)
- 1 cup dry pasta (any shape) (I used rotini)
- 2 medium sized ripe tomatoes, diced
- 1/2 cup freshly minced parsley
- fresh grated parmesan cheese
- Heat the olive oil in a large pot. Add onion, garlic and salt. Saute over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using), oregano, black pepper, basil. Cover and cook over very low heat and about 10 more minutes, stirring occasionally.
- Add bell pepper, zucchini, water and tomato puree. Cover and simmer about 15 minutes. Add beans and simmer another 5 minutes.
- Bring the soup to a gentle boil. Add pasta, stir and cook until the pasta is tender. Stir in the diced fresh tomatoes and serve right away, topped with parsley and parmesan.