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Serves about 5-6
2 medium carrots
3-4 cloves garlic
15 oz. can diced tomatoes
15 oz. can tomato sauce
15 oz. can kidney beans
4 cups vegetable broth
1 1/3 cups uncooked pasta
1 1/2 cups cut green beans (I use frozen)
1 tsp. dried basil
Salt to taste
Optional: other herbs of choice (oregano, parsley, thyme), other veggies (spinach, zucchini, celery, corn, peas, broccoli)
Dice onion and carrot.
In a stockpot over med-high heat, saute onion and carrot in 2 Tbsp. broth/water for about 7 minutes.
Meanwhile, mince garlic.
When onion is translucent, add garlic and 1 tsp. basil. Saute 1 minute.
Add 4 cups broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.
When boiling, add kidney beans (rinsed and drained) and pasta.
Cover, reduce heat, and simmer for about 10 minutes or until pasta is tender.
Stir in green beans during last few minutes of cooking.
Salt to taste.