1 can (28 oz / 800 gr) white beans or kidney beans, cooked, drained and rinsed
1 cup chopped green beans
1/2 cup chopped tomatoes
4 cups vegetable broth
1 cup tomato sauce
2 bay leaves
1 tablespoon dried oregano
1 teaspoon dried thyme
¾ cup small pasta
½ cup chopped fresh parsley
grated Parmesan cheese, optional for serving
Instructions
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper and cook, stirring occasionally, until the vegetables begin to soften – about 8 min.
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Stir in the pasta and cook uncovered until the pasta is cooked through – about 10 more minutes
Season to taste and serve with parsley and Parmesan, if desired.
