Ingredients
2 T. olive oil
1 c chopped onions
1/2 c each sliced carrots & celery
2 cloves garlic, minced
4 c broth (chicken or vegetable)
1 15-oz can tomato sauce
1 15-oz can white kidney beans
1 15-oz can red kidney beans
1 14.5-oz can diced tomatoes
1/2 c uncooked elbow macaroni (or another of similar size)
2 T. chopped fresh parsley
2 t. dried basil leaves
1/2 t. each oregano & salt
1/4 t pepper
Fresh grated parmesan cheese
Directions
1
In a large pot, heat oil & saute onions, carrots, celery, and garlic until tender.
2
Stir in broth, tomato sauce, white and red kidney bean, tomatoes, macaroni, basil, oregano, salt, and pepper.
3
Bring to boil, reduce to simmer 10-15 minutes or until macaroni is al dente (firm to the bite).
4
Add parsley just before serving. Top with grated cheese (optional).
Ingredients
2 T. olive oil
1 c chopped onions
1/2 c each sliced carrots & celery
2 cloves garlic, minced
4 c broth (chicken or vegetable)
1 15-oz can tomato sauce
1 15-oz can white kidney beans
1 15-oz can red kidney beans
1 14.5-oz can diced tomatoes
1/2 c uncooked elbow macaroni (or another of similar size)
2 T. chopped fresh parsley
2 t. dried basil leaves
1/2 t. each oregano & salt
1/4 t pepper
Fresh grated parmesan cheese
Directions
1
In a large pot, heat oil & saute onions, carrots, celery, and garlic until tender.
2
Stir in broth, tomato sauce, white and red kidney bean, tomatoes, macaroni, basil, oregano, salt, and pepper.
3
Bring to boil, reduce to simmer 10-15 minutes or until macaroni is al dente (firm to the bite).
4
Add parsley just before serving. Top with grated cheese (optional).
