This recipe was given to us by our Friend Amy Leblanc for us to give out as samples at our local Farmer’s Market. We came with a crock pot full and left with it empty so it was a hit.
2 tablespoons extra-virgin olive oil
1 cup onion
4 cloves garlic, minced
1/2 cup diced celery
1 cup diced carrot
1/3 lb of green beans, trimmed and cut into 1/2 inch pieces
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
1 28 oz can diced tomatoes
1 14 oz can crushed tomatoes
6 cups vegetable broth
1 15 oz can of kidney beans, drained and rinsed.
1 cup elbow pasta or your choice
1/3 cup finely grated vegan parmesan cheese
2 Tbl basil
Directions: Heat the olive oil in a large pot over medium high heat. Add onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and the carrot and cook until they begin to soften about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt nad pepper to taste. Cook 3 more minutes.
Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10-20 minutes. Stir in the kidney beans and past and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with parmesan cheese and chopped basil.