Prep: 1. Bring a pot of salted water to a boil and add pasta, cooking until al dente. Toss with a bit of oil to prevent sticking. 2. Chop garlic cloves in half, onions and rosemary. 3. Dice celery, carrots, zucchini, and potatoes. Make: 1. Heat a pan to medium and add 1/4 cup olive oil. Add garlic, onions, celery, carrots, zucchini, potatoes, rosemary and thyme. 2. Cook for about 5 minutes then add beans, tomatoes, and vegetable stock. Bring to a boil then let simmer for 10 minutes or until potatoes are tender. Skim any foam off the top. 3. Season generously with pepper and add salt to taste. Before serving add pasta.
If you want to take it up a notch serve with grated Parmesan and a drizzle of olive oil.