INGREDIENTS
1/4 cup
Basil, fresh
2
Carrots ( 1/4-inch cubes)
2
Celery stalks, fine
3 cloves
Garlic
15 oz
Kidney beans
1/2 tsp
Oregano, dried
1
bunch Swiss chard, stems and leaves
28 oz
Tomatoes
1
Yellow onion, medium fine
2 tbsp
Tomato paste
4 cups
Vegetable broth
1 cup
Pasta
1
Black pepper, freshly ground
1
Kosher salt
1/8 tsp
Red pepper flakes
1 tbsp
Olive oil
1
green beans (trimmed and cut to ½-inch pieces)
15 ounces cannellini beans (drained and washed thoroughly (1 can))