INGREDIENTS
1
Carrot, large
2
stalks Celery
1 15 ounce can
Garbanzo beans
4 cloves
Garlic
1 15 ounce can
Kidney beans
1
Onion, large
2 tbsp
Oregano, fresh
1 cup
Peas, fresh or frozen
1 28 ounce can
Tomatoes
8 cups
Chicken or vegetable broth, reduced-sodium
1 cup
Elbow macaroni pasta
1
Salt and pepper
2 tbsp
Olive oil