Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
Nicole Russel
Cook's Note:
You can use mini rigatoni pasta in place of elbow macaroni, if desired.
Nutrition Facts (per serving)
| 293 | Calories |
| 8g | Fat |
| 45g | Carbs |
| 12g | Protein |
