by THEYUMMYBOWL
This hearty soup is satisfying and perfect with a slice of crusty bread. A little goes a long way, making this recipe ideal for serving six portions.
To get started, heat a medium Dutch oven or heavy-bottomed pot over medium heat. Add a drizzle of oil and sauté the celery, carrots, and onion, seasoning generously with salt and pepper.
Cook for 2-3 minutes, then stir in the garlic and sauté for another 3 minutes until fragrant. Next, add the zucchini, Italian seasonings, and red pepper flakes, cooking for about 2 minutes to let the flavors meld.
Stir in the red and white beans, crushed tomatoes, pasta, bay leaves, vegetable juice, broth, and water.