Zucchini and Tomato Soup

Here is a keeper.  Even the children are eating it!

Zucchini Tomato Soup (you could leave out the zucchini and have a really good tomato soup)
2 Tbs. olive oil
1 med. onion, finely chopped
5 cloves of garlic (we like garlic- you could use less)
1 bay leaf
1 medium zucchini, halved and cut into 1/4 in. pieces
1 jar roasted red peppers (I didn't have any and it tastes great without it)
salt and pepper, to taste
2 cans diced tomatoes
1 can tomato paste
1 tsp. oregano
2 cups vegetable broth
2 cups water
1 1/2 cups macaroni type paste (i used gluten free)
1/2 cup white beans (already soaked and cooked)

Heat a pot over medium heat.  Add oil, onions and garlic.  Saute for a few minutes, stirring.  Add bay leaf, zucchini, salt, pepper, oregano.  Cover pot and cook five minutes.  Add tomatoes, tomato paste, broth, and water.  Bring to a boil.  Add pasta and beans.  Reduce heat and cook for 5-10 minutes (depending on how you like your pasta).  For a non fasting day, garnish with parmesan cheese!  Yum!