Zucchini with Cannellini Beans and Macaroni Recipe

• 1 large zucchini – quartered and sliced
• ½ red onion – sliced
• 2 stalks celery – chopped
• 2 cloves garlic – chopped
• ½ cup Italian parsley – chopped
• 29 oz. can cannellini beans – drained
• 1 tbs. capers – plus tablespoon of caper juice
• Juice of ½ lemon
• 1½ cups water
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried oregano
• ½ tsp. red pepper flakes
• 2 tablespoons olive oil – plus a little more for drizzling
• Grated Parmesan or Romano cheese
• 1 lb. of your favorite macaroni

Directions