Ingredients

• 1 medium onion, finely chopped
• 2 Carrots, peeled and chopped 
• 2 Celery sticks finely chopped 
• 3 Garlic cloves, minced
• 1 tsp dried Oregano
• 1/2 cup fresh chopped Parsley
• 1 tsp Thyme, dried
• 1 cup diced tomatoes
• 1 cup tomato sauce or tomato juice
• 1 1/2 cups White beans or kidney beans, cooked
• 1 Yellow onion, medium
• 4-5 cups water 
• 3/4 cup Pasta, small
• 1 tsp Sea salt, or to taste
• 2 tbsp Olive oil, extra-virgin
• 1 cup chopped zucchini 

Preparation

1. In a big pot, put the chopped onions, chopped celery, chopped carrots, minced garlic and olive oil to sautee. 
2. Once onions are clear, and the rest of the vegetables are sweaty, add the water and bring to a boil 
3. Add the pasta, beans, and seasonings, along with the tomatoes and tomato sauce. Cook until pasta is tender.
4. Add the zucchini and the parsley last, cook for just 2-3 minutes and turn off the heat. 
5. Serve hot with bread.