Step 1

1 In a medium pot over medium-high heat, heat the oil until shimmering

Step 2

2 Stir in the onion and cook for 2 or 3 minutes, just until softened

Step 3

3 Add the garlic and cook for 1 minute more

Step 4

4 Add the beans, the tomatoes and their juices, the broth, salt and pepper to the pot and stir to combine

Step 5

5 Once the mixture begins to simmer, stir in the zucchini and pasta

Step 6

6 Bring to a boil; then reduce the heat to medium and cook, stirring occasionally, until the pasta is tender, about 12 minutes (if the pasta is thicker than elbow macaroni, it may need a few more minutes)

Step 7

7 Serve hot, sprinkled with Parmigiano-Reggiano cheese