INGREDIENTS
2 tbsp
olive oil
1
small onion, chopped
3 cloves
garlic, minced
2
carrots, peeled and diced
2
celery stalks, diced
1
medium zucchini, diced
1 cup
fresh or frozen green beans
2 14 ounce cans
diced tomatoes
6 cups
vegetable broth
1 14 ounce can
cannellini beans, rinsed and drained
1 cup
whole wheat elbow macaroni (can use gluten-free pasta)
1 tsp
dried basil
1/2 tsp
dried oregano
1/2 tsp
dried thyme
Salt and black pepper,
Parmesan cheese-optional, for garnish
Easy and delicious