Ingredients
1 tablespoon olive oil
1/2 onion, chopped
2 garlic cloves, minced
3 cups vegetable broth
1 medium zucchini, diced
1 medium yellow quash, diced
2 carrots, sliced
2 stalks celery, sliced
1 cup green beans, fresh or frozen
1 teaspoon dried basil leaves
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf (remove at end of cooking)
1 can cannellini beans, drained
1 can (28 ounces) diced tomatoes, undrained
2/3 cup uncooked elbow macaroni

Preparation

1. Heat oil in a large saucepan over medium-high heat.
   
2. Add chopped onion and garlic, sauté for 4 minutes or until just lightly browned.
   
3. Add broth, zucchini, squash, carrots, celery, green beans, basil, oregano, salt, pepper, bay leaf, cannellini beans, and tomatoes.
   
4. Bring to boil; reduce heat, cover and simmer on medium-low heat for two to three hours, stirring occasionally.
   
5. Add macaroni, cover and cook an additional 10 minutes.
   
6. Garnish with Parmesan cheese.
   
   
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