Ingredients
2 tbsp. olive oil
1 medium yellow onion, diced (about 1½ cups)
3 medium carrots, scrubbed and diced (about 1½ cups)
Kosher salt
1 large zucchini or 2 medium zucchini (about 1 lb total), diced (about 3 cups)
4 cloves garlic, minced
1 bay leaf
1 tsp. Italian seasoning
2 tbsp. tomato paste
8 c. low-sodium vegetable broth
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can kidney beans, drained but not rinsed
1 (14.5-ounce) can cannellini beans, drained but not rinsed
1 c. small shells pasta
Kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes
Freshly grated Parmesan, for serving
Preparation
Step 1In a heavy-bottomed pot over medium-high heat, heat oil until it shimmers.Step 2Add onion, celery, carrots, and ½ teaspoon salt and cook, stirring frequently until vegetables are softened and slightly browned, about 5 minutes. Add zucchini, stir, and cook, allowing zucchini to soften, about 5 minutes more. Add garlic, bay leaf, Italian seasoning, and another ½ teaspoon salt, and cook for about 30 seconds.Step 3Add tomato paste and stir well until paste is evenly distributed. Lower the heat to medium, and cook, stirring occasionally, until paste slightly darkens, about 5 minutes.Step 4Add broth, tomatoes, beans, 1 tablespoon salt, black pepper, and pepper flakes. Bring to a boil, then add pasta. Reduce heat to medium and allow soup to simmer, stirring occasionally, until pasta is tender, about 10 to 12 minutes. Season to taste with salt and pepper.Step 5Serve topped with Parmesan and a drizzle of olive oil.
