Pasta e Fagioli - Christina Cooks

Ingredients

• 2-3 teaspoons extra-virgin olive oil
• 2 cloves fresh garlic, smashed, minced
• ½ red onion, diced
• 1 stalk celery, diced
• 1 carrot, diced
• Generous pinch each of dried oregano and rosemary
• Sea salt
• 1/2 cup dried cannellini beans, sorted
• 4 cups spring or filtered water
• 1 bay leaf
• 1 cup diced tomatoes
• 2 small zucchini, diced
• 1½ cups cooked pasta, such as small shells, orzo, acine or elbows
• 1 cup diced dark leafy greens, such as kale, collards, or broccoli rabe
• 3-4 sprigs fresh basil, leaves removed, minced, for garnish