1/4 cup extra virgin olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
3/4 cup chopped celery
1 Tbsp minced garlic,1 potato cut in small dice
2 sprigs fresh thyme or a teaspoon of dried thyme
1 zucchini, cut into small dice
2 medium fresh ripe tomatoes, cored, peeled, chopped
6 cups vegetable stock
1 1/2 cups cooked white beans
1/4 cup chopped fresh basil, salt, coarse black pepper
1/4 cup spaghetti broken in small bits
1.Preheat oil in a pot on medium-high heat.
2.Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes.
3.Add the garlic and cook a minute more.
4.Add herbs, potato, zucchini, tomatoes, thyme, pasta and stock.
5.Simmer until vegetables are cooked through:
6.Bring to a boil and reduce heat to a simmer.
7.Partially cover and simmer for 20 minutes, until the vegetables are tender and pasta cooked al dente.
8.Add the beans and basil to the soup. Season to taste with salt and pepper.
9.Bring to a simmer and cook for 5 more minutes.
10.Serve with garlic bread (make garlic spread using olive oil or olive oil spread)