3 tablespoons olive oil
4 cloves garlic, minced
1 onion, peeled and diced
2 carrots, peeled and diced
1 leek, (white part plus 1″ of green) quartered lengthwise and cut into 1/4” thick slices
2 zucchini, cut in half lengthwise and sliced
1 russet potato, peeled and cut into 1/4″ dice
4 cups chicken broth
4 cups beef broth
2 tablespoons tomato paste
5 tablespoons fresh Italian parsley, chopped
2 teaspoons dry oregano
1 1/2 teaspoons dry basil
1 teaspoon coarsely ground black pepper
Salt to taste
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 (14 1/2-ounce) cans Italian diced tomatoes
1 cup ditali pasta or other small pasta
1/4 cup ( plus more for grating on top) freshly grated Parmesan cheese
In olive oil, cook garlic, onions, carrots and leek until wilted (10-15 min). Add zucchini, potato, both broths and tomato paste. Bring to a boil.
Reduce heat, add half of the parsley, oregano, basil, salt and pepper. Simmer over medium heat approx. 20 min.
Add cannellini, kidney beans, and diced tomatoes. Adjust seasonings to taste and add remainder of parsley.
Add grated Parmesan cheese on top, let simmer.
In a separate pot, cook pasta with 2 teaspoons salt (according to package directions). Add to soup. This soup is even better the next day!
To serve, sprinkle additional cheese on top of each bowl.