- 200 grams white Beans (canned)
- ½ zucchini
- 1 onion
- 2 stalks Celery
- 200 grams carrots
- 4 tomatoes
- 250 grams potatoes
- 2 Tbsps butter
- 150 grams Pasta (such as pasta shells)
- 1 garlic clove
- freshly ground pepper
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped Basil
- 4 Tbsps freshly grated Parmesan
Peel onion and dice finely. Rinse celery and cut into slices. Peel carrots and potatoes, chop.
Rinse zucchini and cut into slices. Rinse tomatoes and remove stems. Blanch tomatoes in boiling water, rinse in cold water and peel, halve and remove seeds, chop.
Heat butter is a saucepan and saute onion. Add celery, carrots and potatoes and saute for 5 minutes. Add tomatoes and cook for another 5 minutes. Add 1.5 L (approximately 6 cups) of water and bring to a boil. Simmer soup, covered, on low heat for one hour.
Add pasta and drained beans and stir well. Bring to a boil and reduce heat. Simmer, stirring occasionally, until pasta is al dente. Season soup to taste. Add chopped garlic and sprinkle with herbs and Parmesan cheese. Serve.