Servings: Makes 11 cups, 6 servings.

2 Tablespoons Olive Oil 2 Tablespoons Olive Oil
1 Large Onion 1 Large Onion
2 Teaspoons Minced Garlic 2 Teaspoons Minced Garlic
5 Cups Chicken Stock, or Bone Broth 5 Cups Chicken Stock, or Bone Broth
3 Cups Water 3 Cups Water
1 Cup Uncooked Ditalini (or any small tubular pasta) 1 Cup Uncooked Ditalini (or any small tubular pasta)
10 Ounces Fresh Brussels Sprouts trimmed and cut lengthwise in 1/4 inch slices (2 1/2 cups) 10 Ounces Fresh Brussels Sprouts trimmed and cut lengthwise in ¼ inch slices (2 ½ cups)
10 Ounces Zoodles ( zucchini or yellow summer squash (2 cups) 10 Ounces Zoodles ( zucchini or yellow summer squash (2 cups)
1 can (16 ounces) beans of choice, drained (pink, red, pinto, white, etc.) 1 can (16 ounces) beans of choice, drained (pink, red, pinto, white, etc.)
2 Teaspoons chopped fresh oregano leaves or 1 teaspoon dried or 1/2 teaspoon dried. 2 Teaspoons chopped fresh oregano leaves or 1 teaspoon dried or ½ teaspoon dried.

Heat oil in a large pot over medium high heat
Add onion and garlic, cook 5 to 7 minutes until onion is translucent
Add broth and water and bring to a boil
Add pasta and cook for 5 minutes then add remaining ingredients
Cook 7 to 8 minutes until vegetables and pasta are tender
Serve with Grated Parmesan Cheese

Experiment, add different vegetables, such as carrots and celery. I like corn and stewed tomatoes.  Experiment, add different vegetables, such as carrots and celery. I like corn and stewed tomatoes.