INGREDIENTS
2 tsp
Basil, dried
2
Carrots, medium
1
large stalk Celery
8 cloves
Garlic, fresh
1 cup
Green beans, cut frozen or fresh
1 can
Kidney beans
1
Onion, medium
2 tsp
Oregano, dried
2 tbsp
Parsley, fresh
1 can
Tomatoes, with juices
1 can
White beans
1
Zucchini, medium
2 tbsp
Tomato paste
8 cups
Vegetable broth, good quality
1/2 cup
Shell-shaped or elbow pasta, dry small
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
1/2 cup
Red wine, light