1 Tbsp olive oil
1/2 cup diced onion (about 1/2 onion)
1/2 cup sliced leeks, white and light green parts only (see How to Clean Leeks), about 1/2 leek
1/2 cup diced celery (about one celery rib)
1/4 cup diced red bell pepper (about 1/4 of one bell pepper)
3 cloves garlic, minced (about 1 Tbsp)
6 cups chicken stock (can use good quality vegetable stock for vegetarian option)
1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon kosher salt (add more salt if using unsalted stock)
2 cups large dice zucchini (or other summer squash such as crookneck or pattypan)
1 cup fresh green beans, trimmed and cut into 1-inch lengths
2 roma tomatoes, diced
1/2 cup cooked small white beans
1/2 cup dry ditalini or any small pasta (omit for gluten-free option)
Fresh basil for garnish
Grated Parmesan cheese for garnish (optional)