1medium onion, chopped (about 1 1/2 cups), yellow or sweet
2cupscarrots, chopped
1clovegarlic, minced
1teaspooneach, salt and fresh ground pepper
2cupsfresh tomatoes, chopped, or 1 (28-ounce) can chopped tomatoes, tomates picados in Europe
32ouncesvegetable OR chicken broth/stock or 4 bouillon cubes and 4 cups water, if you aren't concerned about going meatless (check to make sure it's MSG free)
1cupwater , this is in addition to stock
1cup"ditalini" pasta or other small pasta shape
2cupszucchini or fresh spinach, chopped
2tablespoonstomato paste, tomato concentrato in Europe
1(15-ounce)can Great Northern beans or other canned white beans, drained
1tablespoondried basil
additional water, if needed
Instructions
Using a large, heavy stock pot, sauté onion and carrots in olive oil on medium heat for 4-5 minutes. Add garlic and continue to cook for another minute. Don't turn the heat up too high or the garlic will burn!
Season with salt and pepper.
Add tomatoes, fresh zucchini or spinach, vegetable or chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.
Stir in tomato paste, beans, and basil. Cook just until heated through.
If needed, add a little more water to the soup for extra broth.
Serve immediately with freshly grated Parmesan cheese.