Ingredients:
- 3 tablespoons olive oil
 - 1 medium minced onion
 - 1 zucchini- chopped
 - 1 cup chopped green beans (frozen of fresh)
 - 3 stalks of chopped celery
 - 3 carrots chopped
 - 4 cloves minced garlic
 - 1 quart of vegetable broth
 - 4 cups of water
 - 1 can red kidney beans, drained
 - 1 can tomato sauce
 - 1/4 teaspoons dried oregano
 - 1/4 teaspoon dried basil
 - 2 teaspoons salt
 - 1/4 teaspoon black pepper
 - 1 cup small shell pasta
 
- Heat three tablespoons of olive oil over medium heat in a large soup pot.
 - Sauté onion, celery, green beans, carrots, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
 - Add minced garlic and sauté for about 30 more seconds until aroma is released.
 - Add tomato sauce. Stir together.
 
- Add vegetable broth, water, beans and noodles.
 - Season with salt, pepper, oregano, and basil.
 - Bring soup to a boil, then reduce heat and allow to simmer on low for 45 minutes.
 - Taste your soup and adjust salt and pepper if you need to.
 
