Step 1

In a 6 quart Dutch oven or large heavy bottomed pot, heat olive oil over medium high heat. Add carrot, celery, onion and zucchini. Cook for 6-8 minutes until softened and beginning to brown. Add garlic, cook for 1 minute longer.

Step 2

To the pot add chicken stock, diced tomatoes, crushed tomatoes kidney beans, cannellini beans, green beans, Italian seasoning, salt, black pepper, red pepper flakes, thyme, sugar and bay leaves. Cook covered over medium heat for 15 minutes.

Step 3

To the pot add ditalini pasta. Cover and cook over medium for an additional 10-15 minutes or until pasta is tender. Check thickness of soup adding additional stock to thin, if needed.

Step 4

Remove bay leaves, add 1/4 cup parsley, mixing into the soup.

Step 5

Serve immediately garnished with additional parsley and grated Parmesan cheese.