Total Time: 45 min Prep: 15 min Cook: 30 min Yield: 6 servings Level: Easy
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil
DirectionsHeat the olive oil in a large pot over medium-high. Then add the onion, cook until translucent, about 4 minutes. Add the garlic, cook 30 seconds. Add celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, salt, and pepper to taste; cook 3 more minutes.
Next add the diced and crushed tomatoes and chicken broth and bring to a boil. Reduce the heat to medium low, simmer 10 minutes. Add kidney beans and pasta, cook until pasta and vegetables are tender, about 10 minutes. Adjust seasoning with salt and pepper. Serve in bowls topped with the parmesan and freshly torn basil.
Per serving (2 cups): Calories <300 per serving.