Preparation

  1. In a large pot, warm the olive oil over medium heat. Add the carrots, celery, onion, and zucchini. Sauté for about 10 minutes, or until the vegetables begin to soften.

  2. Add the minced garlic and cook for 2 minutes, until fragrant.

  3. Stir in the canned diced tomatoes with their juices, Italian seasoning, basil, oregano, salt, and pepper. Cook for 5 minutes.

  4. Add the vegetable broth, noodles, Northern beans, and kidney beans. Simmer for about 10 minutes, or until the pasta is cooked to your liking.

  5. Adjust thickness with extra water or broth if desired.

  6. Top with Parmesan or Romano cheese and serve warm.