Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 cup white onion (diced)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (peeled, diced)
  • 1 zucchini (diced)
  • 2 teaspoons minced garlic
  • 14 ounces canned diced tomatoes
  • 32 ounces vegetable stock
  • 1 bay leaf
  • 1 1/2 tablespoons Italian seasoning
  • 2 tablespoons tomato paste
  • 15 ounces canned small white beans (drained and rinsed)
  • 15 ounces canned kidney beans (drained and rinsed)
  • 1 cup frozen green beans (You can use fresh)
  • 1/2 cup small shell shaped pasta
  • parsley for garnish

Instruction

  • Heat olive oil in a large stockpot over medium heat.
  • When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
  • Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
  • Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
  • Season with salt and pepper.
  • If desired, garnish with parsley.