– 2 tablespoons olive oil
– 1/2 cup finely sliced carrots (about 1 large carrot)
– 1/2 cup finely sliced celery (about 1 large celery piece)
– 1/2 cup chopped zucchini (about 1 small zucchini)
– 1/2 cup finely chopped onion
– 3 cloves garlic, minced or pressed (or 1 tablespoon garlic paste)
– 1/2 teaspoon salt
– 2 can (14.5 oz each) vegetable broth
– 1 can (15 oz) tomato sauce
– 1 can (14.5 oz) petite diced tomatoes
– 1 can (15 oz) great northern beans (drained & rinsed)
– 1 can (15 oz) light red kidney beans (drained & rinsed)
– 1 tablespoon dried basil
– 2 teaspoon s dried parsley
– 1 teaspoon salt
– 1/2 teaspoon oregano
– 1 cup small shell pasta
Prep Time: 20 min
Cook Time: 6 min
Total Time: 26 min
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