Ingredients
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 tsp dried oregano
1 tsp dried basil
salt and pepper
3 can diced tomatoes
6 cups chicken broth
1 15 -ounce can kidney beans, drained and rinsed
1 15 ounce can cannellini or great northern beans, drained and rinsed
1 cup elbow pasta
Preparation
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced tomatoes and chicken broth to the pot and bring to a boil. Reduce heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
