2 tablespoons extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 14 oz. can crushed tomatoes
6 cups chicken broth
2 15 oz. can kidney beans, drained and rinsed
1 cup of mini penne pasta (you can use any mini pasta)
1/3 cup finely grated parmesan cheese
Heat the olive oil in a large pot over medium-high heat.
Add the onion, celery and carrot and cook until they begin to soften, about 5 minutes.
Add the garlic and cook 30 seconds.
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 5 more minutes.
Add the crushed tomatoes and the chicken broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 20 minutes.
Boil mini pasta in separate pan according to cooking instructions on box, drain and set aside.
Stir in the kidney beans and cook until the vegetables are tender, about 10 minutes.
Season with salt. Ladle into bowls and top with the parmesan.