This soup is modified from a recipe of Giada's and is vegetarian, although it could easily be vegan if you used vegan pasta and didn't add cheese. But honestly, why would you do that?
1 large onion, roughly chopped
2 carrots, sliced into rounds or half-rounds
6 garlic cloves, smashed
2-3 T dried basil
2 T dried oregano
1 T hot red pepper flakes
1 can stewed tomatoes
1 can tomato sauce
2 cans cannellini beans
2 medium zucchini, cut into half-rounds
1/2 C dried pasta of your choice
your favorite Italian cheese to garnish
Heat a generous swirl of olive oil in your soup pot. Add the onion, garlic, carrots, and spices, and saute until tender. Add canned ingredients, pasta, and about a cup of water, and simmer until the pasta is done. Add zucchini toward the end, and once it's done, serve with cheese, a big chunk of crusty bread, and a glass of wine. The result is a warm, gooey, spicy bowl of comfort that freezes really well (add in a couple of tablespoons of water when you reheat).