|Olive oil||2 Teaspoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Water||3 Cup (48 tbs)|
|Diced zucchini||2 Cup (32 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Canned cannellini beans/Other white beans||1 Cup (16 tbs), drained|
|Diced celery||3⁄4 Cup (12 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Coarsely ground pepper||1⁄8 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Garlic||1 Clove (5 gm), minced|
|Ditalini/Elbow macaroni||1⁄4 Cup (4 tbs), uncooked (Very Short Tubular Macaroni)|
|Grated parmesan cheese||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
Heat oil in a large saucepan over medium-high heat until hot.
Add onion; saute 4 minutes or until lightly browned.
Add water and next 10 ingredients to saucepan; 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.