Chop the zucchini, carrot, tomato, and onion into large pieces. Finely mince the garlic and slice the celery.

Heat the oil in a soup pot and sauté the onion, then add the remaining vegetables and the garlic and fry for about 3 minutes while stirring. Add the tomato paste and the Italian herbs.

Pour in the broth and dry orzo and bring to a boil. Let the soup simmer until the orzo and vegetables are tender. Finally, add the drained cannellini beans.

Season to taste with salt and pepper. Serve with basil and parsley. Delicious with crusty bread.