• sma¼ cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 zucchini or yellow squash, diced
• 1 cup green beans, fresh or frozen
• Salt and black pepper
• 1 teaspoon paprika
• ½ teaspoon rosemary
• 15- oz can crushed tomatoes
• 6 cups broth, vegetable or chicken
• 1 bay leaf
• 2 to 3 sprigs fresh thyme
• 15- oz can kidney beans
• Handful chopped parsley
• Handful fresh basil leaves
• 2 cups cooked ditalini or elbow pasta (1 cup dry)

In a large Dutch oven, heat the olive oil over medium heat until shimmering but not smoking. Add onions, carrots and celery. Raise heat to medium-high and cook stirring regularly, until the veggies soften a bit. Add the garlic and cook another minute, tossing regularly.

Add the squash and green beans. Season with paprika, rosemary, salt and pepper. 

Now add the crushed tomatoes, broth, fresh thyme, bay leaf . Bring to a boil, then reduce the heat to a gentle simmer and partially cover the pot. Let simmer for about 20 minutes or so.

Uncover the pot and add the kidney beans. Cook for another 5 minutes.

Finally, Stir in the parsley and fresh basil. And, if serving immediately, stir in the cooked pasta and simmer just until the pasta is warmed through.