• 1 tbsp avocado oil (or olive oil)
• 1 large onion minced
• 2 zucchini small dice
• 4 cups celery diced, about 1stalk
• 4 carrots julienned or shredded or small dice
• 2 tsp garlic minced, about 2 cloves
• 8 cups vegetable broth
• 1 can red kidney beans with the brine (28 oz)
• 1 can small white beans with the brine (28 oz)
• 1 can diced tomatoes (or crushed, 14 ounce)
• 1 tbsp dried oregano
• 4 tbsp tomato paste
• 2 cups marinara sauce (we use the "Trattoria" brand)
• 1 tbsp vegetable "Better than Boullion"
• 1 tbsp salt
• 1 tsp ground black pepper
• 2 cups dry pasta bite sized (faro, shells, Farfalle)
• 1 batch homemade bowtie pasta (or 2 cups of store-bought bite-size pasta as Farfalle, shells, or faro)
• ½ cup parmesan cheese

Garnish

• 2 tbsp minced fresh parsley
• ½ tsp dried basil
• parmesan cheese