
3 Tbs. Organic, Extra Virgin Olive Oil
1 large onion, diced
5 large carrots, diced
6 large ribs celery, diced
2 small zucchini, diced
1 tsp. dried, crushed Basil
1/4 tsp. dried, crushed Oregano
2 cups cooked white Beans in liquid
3 cups of water
1 quart jar of diced tomatoes with the juice
1 tsp. salt
1/4 tsp. ground black pepper
*1 cup dried D'Italini shape pasta, cooked according to directions and set aside. This keeps the soup Gluten Free, or try a gluten free pasta.
In a large stock pot, saute the vegetables in the olive oil one at a time for a few minutes with each addition. Add the herbs, water, tomatoes, bring to a boil, then reduce heat and simmer gently for 20 minutes. Add the beans and liquid, salt, and pepper, bring back to a boil, reduce heat and simmer 5 minutes. Serve with cooked pasta, but be forewarned, if you put pasta in soup it will absorb all the extra liquid. Top with freshly grated Parmesan cheese, if you like. Makes a lot.