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Using a large, heavy stock pot,saute onion and carrots in olive oil on medium heat about 4-5 minutes. Add garlic and continue to cook for another minute.
Season with salt and pepper.
Add fresh tomatoes, fresh zucchini or spinach, chicken stock, and water. Bring to boil. Add pasta and cook for 7-9 minutes until al dente.
Stir in tomato paste, beans and basil. Cook just until combined.
If needed, add a little more water to the soup.
Serve immediately with fresh grated Parmesan cheese.