• 1 cup (4 ounces) tubetti pasta, or other small pasta shape
• Cold pressed Extra-virgin olive oil (after soup is laddled into bowls add oil to warm soup for some healthy monosaturated fat)
  
• 6 cups organic chicken stock
• 3 medium garlic cloves, each cut in 1/2 lengthwise
• 2 cups finely chopped yellow onions (2 small onions)
• 1 cup small-diced celery (2 medium stalks with leaves)
• 1 cup small-diced carrots (2 to 3 medium carrots)
• 1 tablespoon finely chopped thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 tablespoons tomato paste
  
• 1 cups small-diced zucchini (green/yellow) (2 small zucchini)
• 2 cups small-diced, peeled russet potatoes (1 large russet)
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmesan

Directions

Bring a medium pot of water to a boil. Add the pasta and cook according to package directions until al dente and drain.

In a large soup pot add 2 tablespoons of canola oil on low heat. Add the garlic and onion and cook until it begins to brown, about 1 minute, stirring occasionally. Add in chicken broth and tomatoes. Add the onions, celery, and carrots.

Add the chopped herbs. Raise the heat to a medium flame. Add the beans, tomato paste, zucchini, and potatoes.  Bring to a simmer and cook until the potatoes are tender, 15 to 20 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta and heat.

Serve warm with Parmesan and olive oil passed at the table.