- 8
Ingredients
- 2 cups dried kidney beans, picked over and soaked overnight, or 1 15.5-ounce can kidney beans, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 carrot diced
- 1 celery stalk, diced
- 1 medium zucchini, diced
- 1 small yellow squash, diced
- 1 cup 1-inch green bean pieces
- 2 14.5-ounce cans diced tomatoes
- 3 tablespoons tomato paste
- 5 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups cooked elbow macaroni
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne
- Freshly ground Parmigiano-Reggiano
Preparation
Step 1
Put the kidney beans in a large stockpot or Dutch oven and add enough water to cover them by 2 inches. Bring to a boil, partially cover the pot, and reduce to a simmer. Cook until the beans are tender, about 1 hour. Drain the beans and set aside.
Heat the olive oil in the same pot. Add the onion, garlic, carrot, and celery and cook until the vegetables are lightly browned, about 5 minutes. Add the zucchini, yellow squash, green beans, tomatoes, and tomato paste. Stir in the vegetable broth and 2 cups water.
Add the kidney beans, basil, and oregano to the pot. Bring to a simmer and cook until the vegetables are tender, about 35 minutes. Add the cooked macaroni and heat through, about 5 minutes. Taste and season the soup with the salt, black pepper, and cayenne. Serve hot or warm and pass the Parmigiano-Reggiano.