INGREDIENTS
1 cup
uncooked macaroni, gluten-free if desired
2 tbsp
extra-virgin olive oil, plus more for garnish
3 cups
diced onion
1 tbsp
chopped garlic
1 cup
diced carrots
1 cup
diced celery
1 tbsp
dry Italian seasoning
3/4 tsp
salt
1/2 cup
dry white wine
6 cups
vegetable broth
1
small zucchini, diced
1 28 ounce can
whole peeled tomatoes, preferably Italian plum tomatoes
1 14 ounce can
red kidney beans, drained and rinsed
1/4 cup
chopped fresh basil
Grated Parmesan cheese for serving, optional