Ingredients
- 2 tbsp olive oil
- 1 cup onion
- 2 sticks celery
- 1 cup carrots
- 4 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth
- 1 small zucchini
- 1/2 cup fresh green beans
- 1 can (14 oz) red kidney beans
- 1 can (14 oz) white kidney beans
- 1/2 tsp italian seasoning
- 3/4 cup elbow macaroni
- salt and pepper (optional)
- fresh chopped parsley (optional)
- freshly grated and sliced parmesan cheese (optional)
Steps
- Heat the olive oil in a large pot over medium heat, then cook the onion, celery, and carrots for 5 minutes.
- Stir in the garlic and Italian seasoning, and cook for 1 minute.
- Add the crushed tomatoes, chicken broth, zucchini, green beans, kidney beans, and white beans, then bring to a boil.
- Stir in the macaroni and simmer uncovered for 10 minutes, or until the pasta is tender.
- Season with salt and pepper, then simmer for 2 minutes before serving.
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