Ingredients:
- 2 tablespoons olive oil
- 2 onions, chopped (about 3 cups)
- 3-4 stalks celery, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 6 cloves garlic, chopped
- 8 cups vegetable broth
- 4 cups water
- 1 (28-ounce) can diced tomatoes
- 1 pound Camellia Brand Cannellini Beans
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 3/4 teaspoon fennel seed
- 1 cup Dagostino Birdseye Pasta, or other small-shaped pasta
- 1 zucchini, cubed (about 1 cup)
- 1 cup green beans, cut in 1-inch pieces
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- Fresh basil, chopped
- Parmesan cheese
Directions:
- Rinse and sort beans.
- Heat olive oil in a large Dutch oven over medium high heat. Add onion, celery, and carrot, and sauté for 3 minutes. Add garlic and cook 1 minute more.
- Add broth, water, tomatoes, beans, oregano, thyme, and fennel, and bring to a boil.
- Boil for 10 minutes, reduce heat, cover, and simmer 3-4 hours, or until beans are tender.
- Stir in pasta, zucchini, green beans, salt, and pepper. Cook 10 minutes more, and serve topped with fresh basil and fresh grated Parmesan.