Step 1

Heat the olive oil over medium heat in a large Dutch oven or other heavy pot. Add the onion, carrot and celery and cook, stirring often, for about 8 minutes.

Step 2

Add the potatoes, garlic, dried oregano, dried basil, Italian seasoning, salt, pepper and tomato paste. Cook, stirring, for 2 minutes.

Step 3

Add the broth, fire roasted diced tomatoes and zucchini. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.

Step 4

Stir in the pasta and beans. Simmer, covered, stirring every few minutes, until the pasta is cooked to al dente and the vegetables are tender, about 8-12 minutes. Taste and season with additional salt and pepper if needed.