A super easy recipe - Quick Bean and Pasta Soup

Here's a recipe I recently shared with a neighbor who was looking for a vegan recipe to make. I had forgotten about this super easy and yummy soup, but I thought it might be worth sharing. It's a good hearty soup and could easily be adjusted to include different ingredients you might have on hand or things you might prefer to include. Enjoy and let me know what you think!

Quick Pasta and Bean Soup
1 c. uncooked ditalini (tiny, tube shaped pasta)
1 T. olive oil
1 small zucchini, cut into ½ inch or smaller dice
2 cloves garlic, minced
2 1-pound cans cannellini (Great Northern beans)
14-oz. can crushed or pureed tomatoes
2 t. salt-free herb-and-spice seasoning blend (I usually kind of make my own mix of the herbs/spices I prefer…)
1 t. paprika
½ t. Italian herb seasoning blend, or more to taste
2 T. finely chopped fresh parsley
Salt and pepper to taste

1. Bring water to a boil in a med. Sized saucepan. Cook the ditalini until al dente, then drain.
2. Heat the oil in a soup pot. Add the zucchini and garlic and cook over moderate heat, covered, about 2 mins.
3. Add the remaining ingredients except the parsley, along with 3 cups of water. Turn the heat up and bring the soup to a simmer, then turn the heat back to moderate and simmer the soup gently but steadily for 10 minutes, covered.
4. When the pasta is done, drain it and add it to the soup along with the parsley. Adjust the consistency with more water if the soup is too dense. Season to taste, remove the soup from the heat, and serve.