Copyright: Mark Bittman, How to Cook Everything Vegetarian
1/4 cup extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 to 1 1/2 cups hard vegetables, like potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than 1/2-inch dice
Salt and freshly ground black pepper
6 cups vegetable stock or water
1 cup cored, peeled, seeded, and chopped tomato (canned is fine; include the juice)
1 to 1 1/2 cups soft vegetables, like green beans, cooked dried beans, zucchini or summer squash, or dark, leafy greens like kale or collards, peeled if necessary and cut into smaller than 1/2-inch dice
2 cups cooked beans (kidney, white, borlotti, chickpeas, canellini, or a mixture)
1/2 cup chopped parsley leaves
1 cup tubetti or other small pasta, or larger pasta broken into small pieces
1 teaspoon minced garlic (or more to taste)
1. Put 3 tablespoons of the oil in a large, deep saucepan or casserole over medium heat. When hot, add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes.
2. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and the tomato; bring to a boil, then adjust the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft and the tomatoes broken up, about 15 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.)
3. Add the soft vegetables, the parsley, the beans, and the pasta, and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning, add the remaining olive oil and one teaspoon (or more, to taste) of minced garlic, and serve, passing the cheese at the table if you like.
This recipe was discussed here.