Minestrone

1 large onion, finely diced
2 Tbsp. olive oil
4 cloves garlic, pressed or finely minced
2 ribs celery, diced
1 large carrot, peeled and diced
1 medium zucchini, diced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper
6 C. vegetable or chicken broth
28 oz. can diced tomatoes
14 oz. can crushed tomatoes
15 oz. can cannellini beans, drained and rinsed
1/2 C. elbow pasta
1/3 C. finely shredded Parmesan cheese
2 Tbsp. chopped fresh parsley

In a large soup pot over medium-high heat, cook and stir onion in hot oil 4 min. or until translucent.
Add garlic; cook for 30 sec. Add celery and carrot. Cook and stir 5 min., until vegetables begin to soften. Add zucchini, oregano, basil, salt, and pepper. Cook for 2 min., stirring frequently.
Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 min. Add the beans and pasta. Cook 10-15 min. more or until pasta and vegetables are tender. Top servings with cheese and parsley.