5 cups light vegetable stock
2 pounds ripe tomatoes, diced
2 small zucchini, quartered
3-4 scallions, sliced
1 16-ounce can small white beans, drained and rinsed
1/4- 1/2 cup chopped fresh parsley
salt and pepper, to taste
3 cups uncooked bow tie pasta (about 6 ounces)
8-10 basil leaves, thinly sliced
Combine stock, tomatoes, zucchini, and scallions. Bring to simmer and simmer gnetly, covered, about 10 minutes. Add beans and parsley, then season tt taste. Remove from heat and allow to stand, covered, for an hour or so.
About 20 minutes before soup is to be served, cook pasta according to instructions. Add cooked pasta to soup, add basil leaves, and serve.
from Vegetarian Soups for All Seasons (Atlas).