2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
2 celery stalks, diced
2 carrots, peeled and diced
1 medium zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes - I prefer to use 3 HUGE beefsteak tomatoes and shredded them into a large bowl with a cheese grater, that way there's no added sugars/salts
6 cups vegetable broth
(optional) 1 (14 ounce) can cannellini beans
1 cup macaroni or bowtie pasta (not too much or it'll absorb all the broth)
1 teaspoon dried basil or a couple of fresh leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and black pepper
Turn the stove on with a large stewing pot, to about medium or slightly above medium.
Chop up the veggies - onion, carrots, and celery and put to the side, perhaps in a large bowl.
Chop up the zucchini and fresh green beans.
Add the olive oil to the pot and add the onions, carrots and celery.
Either chop up your garlic and add to the pot, or using a press, mince your garlic into the pot.
Stir occasionally and lightly brown the vegetables in the pot - about 5 minutes.
Add the zucchini, green beans and stir.
While those are frying in the pot, either shred the tomatoes with a cheese grater into a very large bowl or open 2 cans of diced tomatoes. Add to the pot.
Add the vegetable broth, beans (optional), pasta, and herbs.
Simmer until the veggies and pasta are tender - this usually takes about 30 - 35 minutes.
Add salt and pepper to taste.