Print
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, chopped
- 1 yellow onion, diced
- 2 celery ribs, sliced thinly
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- 28 oz can diced tomatoes (not drained)
- 15.5 oz can dark red kidney beans, drained and rinsed
- 14.5 oz can cut green beans, drained
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1 cup elbow macaroni pasta (uncooked)
- ½ cup parsley (for serving)
- ½ cup shredded parmesan cheese (for serving)
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- Add chopped carrots, diced onion, sliced celery, sea salt, and black pepper; sauté until softened (5-7 minutes).
- Stir in minced garlic, diced tomatoes, kidney beans, cut green beans, vegetable broth, bay leaves, thyme, oregano, and optional red pepper flakes.
- Bring to a boil, then reduce heat and let simmer for 30 minutes.
- Add uncooked elbow macaroni pasta; cook for another 10 minutes until tender.
- Remove from heat, discard bay leaves, and garnish with parsley and parmesan.
Notes
Adjust salt and spices to your taste before serving.
Using fresh herbs can enhance flavor.
This soup freezes well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 3g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg