PASTA AND BEAN SOUP

1 T. plus 1 tsp. olive oil
1 c. diced onion
1/2 c. diced celery
1 garlic clove, minced
4 Lg. plum tomatoes,chopped
1 qt plus 1 c. water
6 oz. uncooked white kidney beans (cannelloni beans), rinsed and soaked overnight according to pkg. directions, then drained
1 c. each sliced zucchini, chopped carrots and cut green beans.
1/2 c. each chopped green and red peppers
1-1/2 oz. uncooked ditalini (sm. tube macaroni)
1 T. each chopped fresh basil and parsley
1 tsp. salt
2 oz. grated Parmesan or Romano cheese

In a 4-quart saucepan heat oil over high heat; add onions, celery and garlic and saute until onions are translucent. Add tomatoes and cook, stirring constantly, for 1 to 2 minutes; add water and kidney beans and bring to a boil. Reduce heat to medium; cover and cook until beans are tender, 20 to 30 minutes. Add zucchini, carrots, green beans and peppers to soup and stir to combine; cover and cook until vegetables are tender, about 15 minutes. Stir in ditalini, basil, parsley and salt; cover and cook until macaroni is just al dente, about 8 minutes. Serve each portion sprinkled with 1/2 ounce cheese.

Serves 4.