Tuscan Minestrone Soup

• 1/3 cup diced onion
• 1 teaspoon extra-virgin olive oil
• 4 cups water
• 1 cup carrots, sliced into 1/2" pieces
• 1/3 cup celery, sliced into 1/2" pieces
• 1 cup zucchini, sliced into 1/4" pieces
• 1 cup diced canned tomatoes
• 2/3 cup cooked whole-grain elbow macaroni (used penne pasta in picture)
• 1 cup kidney beans, low-sodium canned, drained
• 1 teaspoon salt
• 1 teaspoon dried sweet basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 bay leaf

Cook macaroni in plain boiling water, no oil or salt added, according to the package directions, until al dente. Saute onion in oil until tender, about 3-4 minutes. Add water, carrots, and celery and cook until tender, about 15 minutes. Add remaining ingredients and simmer until vegetables are done, about 15-20 minutes more. Remove bay leaf and serve hot.