# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 medium zucchini, diced
07 - 1 medium potato, peeled and diced
08 - 1 cup green beans, cut into 1-inch pieces
09 - 1 can (14 ounces) diced tomatoes with juices
10 - 4 cups vegetable broth
11 - 2 cups water
→ Beans and Pasta
12 - 1 can (15 ounces) cannellini beans, drained and rinsed
13 - 3/4 cup small pasta such as ditalini or elbow macaroni
→ Seasonings and Herbs
14 - 1 teaspoon dried oregano
15 - 1 teaspoon dried basil
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste
18 - 1/4 cup chopped fresh parsley
19 - 2 tablespoons chopped fresh basil, optional
→ Garnish
20 - Freshly grated Parmesan cheese, optional
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2 to 3 minutes until fragrant and translucent.
02 - Add carrots, celery, zucchini, potato, and green beans. Sauté for 5 to 6 minutes until slightly softened.
03 - Stir in diced tomatoes with juices, vegetable broth, and water. Add dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a boil.
04 - Reduce heat to a simmer, cover, and cook for 15 minutes.
05 - Add cannellini beans and pasta. Continue to simmer uncovered for 10 to 12 minutes or until pasta and vegetables are tender.
06 - Remove and discard the bay leaf. Stir in fresh parsley and basil. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with grated Parmesan cheese if desired. Serve hot.
