Using a large, heavy stock pot, saute onion and carrots in olive oil on medium heat about 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!
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.