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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced (optional)
- 2 stalks celery, diced (optional)
- 1 large carrot, diced (optional)
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- Kosher salt and freshly ground pepper
- 1 28 -ounce can no-salt-added diced tomatoes
- 1 14 -ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 cups beef broth
- 1 cup elbow pasta
- 1/3 cup finely grated parmesan cheese
Details
Preparation time 15mins
Cooking time 45mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth & beef broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir pasta and cook until the pasta and vegetables are tender, about 10 minutes.
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