Vegetarian Minestrone Soup

• 1 (15 1/2 ounce) can small red kidney beans, undrained
• 1 (15 1/2 ounce) can black beans, undrained
• 1 (28 ounce) can organic diced tomatoes, undrained
• 4 cups water
• 2 small green zucchini, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 small onion, diced
• 2 garlic cloves, chopped fine
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 1/2 teaspoons salt
• fresh ground pepper
• 1 tablespoon olive oil
• 1/4 cup ditalini

1. Heat olive oil in pan and add onions, celery, zucchini, carrots until onion is translucent.
2. Add the garlic and cook 1 minute.
3. Add the 4 cups of water and dried spices and bring to boil and simmer for about 10 minutes
4. Add tomatoes and beans and ditalini and simmer for another 10 minutes.
5. Check seasoning and add salt to taste.

red kidney beans, black beans, tomatoes, water, green zucchini, carrots, stalks celery, onion, garlic, bay leaf, oregano, dried basil, salt, fresh ground pepper, olive oil, ditalini

Taken from www.food.com/recipe/vegetarian-minestrone-soup-190826 (may not work)