Pasta Fagioli

• 2 teaspoons Olive Oil
• 2 cloves Garlic
• 2 whole Small Zucchini, Diced
• 2 whole Carrots, Sliced Thin
• 1 can (16 Oz. Can) Diced Tomatoes
• 8 cups Beef Broth (I Like Swanson Or A Combination Of Swanson And Beef Bouillon Cubes Plus Water To Equal 8 Cups)
• 1/4 teaspoons White Pepper (must Have!)
• 1/4 teaspoons Black Pepper
• 1/2 teaspoons Dried Basil, Or 2 Tablespoons Fresh Basil
• 1/3 boxes (16 Oz. Box) Ditalini Pasta
• 1 can (15 Oz. Can) White Kidney Beans (Cannellini), Rinse And Drain
• 1 cup Parmesan Cheese To Garnish

1. Heat oil in a small soup pan over low heat. Add 2 cloves of minced garlic and saute until soft for about 2 minutes. Do not let the garlic brown.
2. Add zucchini, carrots, and canned diced tomatoes and saute for another minute. Add broth, pepper, basil and let it simmer for 30 minutes until vegetables are soft. Add 1/3 box of Ditalini pasta, stir and cook for 5 to 7 minutes. (You don't want to cook these all the way.) Remove from heat. Add cannellini beans.
3. Pasta will continue to cook in the hot broth for another 5 minutes.
4. Serve with Parmesan cheese on top!

olive oil, garlic, zucchini, carrots, tomatoes, beef broth, ubc, ubc, dried basil, pasta, beans, parmesan cheese

Taken from tastykitchen.com/recipes/soups/pasta-fagioli-2/ (may not work)