Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion and garlic. Cook, stirring ocasionally until browned, about 3-5 minutes. Add the zucchini and and stir to coat. Add the parsley, sage, and pepper flakes. Cook about 30 seconds.
Add the tomato paste and red wine vinegar and cook 1-2 minutes. Add the broth beans and tomatoes. Stir well, scraping the bottom of the pot. Simmer until the squash is just tender. Add the pasta and continue simmering until the squash and pasta are tender.
Remove from the heat and serve.
Recipe by Plant Craft at https://www.rachelcarr.com/pasta-e-fagioli/