INGREDIENTS
2 tbsp
extra-virgin olive oil
1
large onion, diced
2
stalks celery, diced
1
large carrot, diced
1/3 lb
green beans, trimmed and cut into ½-inch pieces (about 1½ cups)
1 tsp
dried oregano
1 tsp
dried basil
salt and freshly ground pepper
1 28 ounce can
no-salt-added diced tomatoes
1 14 ounce can
crushed tomatoes
1 15 ounce can
low-sodium kidney beans, drained and rinsed
1 cup
elbow pasta
4 cloves
garlic, minced
1
jalapeño pepper, finely chopped
1/3 cup
finely grated parmesan cheese
2 tbsp
chopped fresh basil