Ingredients

• olive oil - 2 tablespoons
• onion - 1, chopped
• carrot - 2, diced
• celery - 2 stalks, diced
• garlic - 3 cloves, minced
• zucchini - 1, diced
• green beans - 1 cup, chopped
• canned diced tomatoes - 1 can (14.5 oz)
• vegetable broth - 6 cups
• cannellini beans - 1 can (15 oz), drained and rinsed
• pasta (small shapes) - 1 cup
• Italian seasoning - 1 teaspoon
• salt - to taste
• black pepper - to taste
• fresh basil - for garnish

Instructions

1. 1.

   Heat olive oil in a large pot over medium heat.

2. 2.

   Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

3. 3.

   Stir in minced garlic and cook for another minute until fragrant.

4. 4.

   Add diced zucchini and chopped green beans; sauté for another 3-4 minutes.

5. 5.

   Pour in the canned diced tomatoes and vegetable broth, bringing to a boil.

6. 6.

   Add cannellini beans, pasta, Italian seasoning, salt, and pepper.

7. 7.

   Reduce heat and simmer for about 10-15 minutes, or until pasta is cooked al dente.

8. 8.

   Adjust seasoning if necessary and serve hot, garnished with fresh basil.