INGREDIENTS
15 oz
canned kidney beans
14 oz
canned tomatoes
28 oz
canned tomatoes
1 large
carrot
2 stalks
celery
1 tsp
dried basil
1 cup
elbow pasta
2 tbsp
fresh basil
4 cloves
garlic
1/3 lb
green beans
6 servings
kosher salt
6 cups
low sodium chicken broth
2 tbsp
olive oil
1 large
onion
1 tsp
oregano
1/3 cup
parmesan cheese