Ingredients
8
8 servings
- •2 tablespoons extra-virgin olive oil
- •1 large onion, diced
- •4 cloves garlic, minced
- •3 large carrots, diced
- •4 stalks celery, diced
- •½ (10 ounce) package frozen cut green beans
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •salt and ground black pepper to taste
- •1 (28 ounce) can diced tomatoes
- •1 (14 ounce) can crushed tomatoes
- •6 cups vegetable broth
- •¼ cup water, or as needed
- •1 (15 ounce) can kidney beans, rinsed and drained
- •1 (15 ounce) can cannellini beans, drained and rinsed
- •1 cup elbow macaroni
- •⅓ cup vegan shredded Parmesan-style cheese
- •2 tablespoons chopped fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
- Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
- Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
- Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.
Nutritional Facts
Per 8 servings
- Calories: 293
- Carbohydrate: 45g
- Fat: 8g
- Fiber: 12g
- Protein: 12g
- Sugar: 8g
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