Ingredients
Scale to what I have
- 30 ml olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 790 g crushed tomatoes (1 can)
- 1.18 l vegetable broth
- 430 g kidney beans, drained (1 can)
- 1 zucchini, diced
- 110 g green beans, cut
- 110 g macaroni
- 1 tsp italian seasoning
- 1 tsp salt
- 24 g parmesan (grated, to serve)
Method
- Soften the onion, carrots and celery in oil. Add the garlic.
- Add tomatoes, broth, beans and seasoning and simmer for 15 minutes.
- Add the zucchini, green beans and pasta and cook for 10 minutes more. Serve with parmesan.