Ingredients:

• 2 tsp Olive oil

• 2 Cup chopped onion

• 4 Garlic cloves, minced

• 1 Celery stalk, chopped

• 1 Medium carrot, chopped

• 1 tsp Oregano, minced

• 1 tsp Basil, minced

• ½ tsp Rosemary, minced

• ½ tsp Black pepper

• 1 Bay leaf

• 1 Cup zucchini, chopped

• 5 Cups vegetable stock

• 2 Cups cooked beans

• 1 Cup dry pasta

• 2 Cups chopped tomatoes

• Water, as required

• Parsley, for garnishing

Method:

• Sauté onion, bay leaf and garlic in olive oil for 5 minutes.

• Add celery, carrot, basil, oregano and rosemary. Cover and simmer for about 10 minutes, stirring occasionally.

• Add zucchini, vegetable stock and water. Cover and simmer for 15 minutes.

• Add beans and simmer for 5 more minutes.

• Bring the soup to a boil and add pasta. Cook, stirring occasionally, until pasta is tender (7-10 minutes).

• Stir in the tomatoes and serve, topped with Parsley and sprinkled with black pepper.