1 Tbs olive oil
1/2 c finely chopped onion
3/4 c chopped celery (about 2-3 ribs)
3/4 - 1 c chopped carrots (about 2-3 carrots)
1 small zucchini, quartered and chopped
1 1/2 c frozen green beans
3 garlic cloves, finely minced
1 tsp dried basil
1 tsp salt
1/2 tsp dried oregano
1/4 tsp black pepper
28 oz. crushed tomatoes
6 c chicken broth (can use vegetable broth!)
15 oz. white beans, rinsed and drained
1 c small pasta (shells, ditalini, or elbow would all work)
Parmesan cheese, as garnish
Baguettes, just because!
In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery, carrots, and zucchini. Cook, stirring occasionally, until the onions start to soften, 4-5 minutes.
Add the green beans, garlic, basil, salt, oregano, and pepper. Cook for another minute or so, stirring often.
Stir in the crushed tomatoes and chicken broth. Bring soup to a simmer and cook for 8-10 minutes or until the vegetables have softened a bit.
Stir in the beans and pasta and cook for 10-11 minutes or until the pasta and vegetables are tender.
Serve with Parmesan cheese.
From Mel's Kitchen Cafe
