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.