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Ingredients

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• 1 tablespoon olive oil
• 1 small yellow onion (diced)
• ¾ cup carrots (diced)
• 2 sticks celery (diced)
• 4 cloves garlic (minced)
• 4 tablespoons tomato paste
• 5 cups chicken broth (can sub vegetable broth)
• 1 chicken bouillon cube
• 15 oz. crushed tomatoes
• 14.5 oz. diced tomatoes (undrained)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce (I use Frank’s hot sauce)
• 1 bay leaf
• 15 oz. red kidney beans (drained)
• 15 oz. can cannellini beans (drained)
• 1 ½ cups zucchini (diced. About 8 oz.)
• 1 cup green beans (fresh or frozen)
• 3/4 cup ditalini pasta (see notes)
• Salt/pepper
• Parmesan Cheese (grated. For serving.)
• 1 teaspoon EACH: Dried parsley, oregano, basil, mustard powder
• 1 pinch red pepper flakes (optional)