Vegetarian Minestrone

• 2 teaspoons olive oil
• 3/4 cup chopped onion
• 3 cups water
• 2 cups diced zucchini
• 1 cup diced carrot
• 1 cup drained canned cannellini beans or other white beans
• 3/4 cup diced celery
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon coarsely ground pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 garlic clove, minced
• 1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni
• 4 teaspoons grated Parmesan cheese

1. Heat oil in a large saucepan over medium-high heat. Add onion; saute 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.

olive oil, onion, water, zucchini, carrot, cannellini beans, celery, basil, salt, oregano, ground pepper, tomatoes, garlic, macaroni, parmesan cheese

Taken from www.myrecipes.com/recipe/vegetarian-minestrone (may not work)