Ingredients:
1/2 cup diced onion
1 tablespoon olive oil
2 cups diced zucchini
1 1/2 cups diced celery
1 1/2 cups sliced fresh mushrooms
2 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (14 1/2 ounces each) low-sodium beef broth
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) butter beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with Italian seasoning
3/4 cup fusilli or other short pasta

Preparation
Sauté the onion in the olive oil in a Dutch oven until the onions are translucent. Add the zucchini, celery and mushrooms. Cook for about 5 minutes or until all the vegetables are tender. Add the chicken broth and beef broth. Bring to a boil. Stir in all the beans and tomatoes. Stir in the pasta and cook about 10 minutes, until the pasta is done.