Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, sliced
  • 3 ribs celery, sliced
  • 1 small zucchini, diced
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon salt (or to taste)
  • 2 medium fresh tomatoes, diced
  • 1 (14 oz.) can tomato sauce
  • 1 cup green beans, ends trimmed, cut into 1-inch pieces
  • 1 (15 oz.) can white kidney beans (Cannellini beans), drained
  • 2 cups water or vegetable broth
  • 1 cup dry shell pasta 
  • fresh parsley, chopped (optional, for serving)

Instruction

  • Heat oil in a large stockpot or 4-quart Dutch oven for 2 minutes over medium-high heat until the hot oil sizzles. Add onion, carrot, celery, and zucchini. Sauté until tender, about 6-8 minutes. Season with Italian seasoning and salt and stir well to combine.
  • Add tomatoes, tomato sauce, green beans, and white beans. Cover the lid and lower the heat to medium. Bring the mixture to a simmer and stir occasionally, about 10-15 minutes. 
  • Add water and shell pasta. Continue to cook covered for another 10 minutes until pasta is cooked to al dente. Stir occasionally to ensure pasta doesn’t stick to the bottom of the pot.
  • Garnish with parsley and shaved Parmesan cheese if desired.