2 tablespoons extra virgin olive oil
1/2 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 1.5 cups)
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
1 28-oz can no-salt added diced tomatoes
1 14-oz can crushed tomatoes
6 cups low sodium chicken broth
1 15-oz can kidney beans
1 cup elbow pasta or 1.5 cups medium shell pasta
1/3 cup finely grated Parmesan cheese
2 tablespoons chopped fresh basil
Directions:
1. Heat the olive oil in a large pot (or dutch oven) 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 the 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.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the Parmesan and chopped basil.
Per serving (2 cups): Calories 260; Fat 8g; Cholesterol 5mg, Sodium 560mg, Carbs 27g, Fiber 10g, Protein 15g.
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