3clovesgarlic, finely minced or 1 teaspoon garlic powder
1teaspoondried basil
1teaspoonsalt
½teaspoondried oregano
¼teaspoonblack pepper
1can(28-ounces) crushed tomatoes
6cupschicken or vegetable broth, I use low-sodium
1can(15-ounces) white beans, rinsed and drained (see note)
1cupsmall pasta, like shells, ditalini or elbow
Parmesan cheese, for serving
Instructions
In a large 6-quart pot, heat the olive oil over medium heat and add the onion, celery and carrots. Cook, stirring occasionally, until the onions start to soften, about 4-5 minutes.
Add the green beans, garlic, basil, salt, oregano and black pepper. Cook for another minute or so, stirring often.
Stir in the crushed tomatoes and chicken broth. Bring the soup to a simmer and cook for 8-10 minutes until the vegetables have softened a bit (they'll cook more in the next step).
Stir in the beans and pasta and cook for 10-11 minutes until the pasta and vegetables are tender.
Season to taste with additional salt and pepper. Serve with Parmesan cheese, if desired.
Notes
Tomatoes: You can change up the tomatoes by using half crushed tomatoes and half diced tomatoes. My family prefers non chunky tomatoes in this soup, so I stick with all crushed tomatoes. Beans: I use Great Northern or white kidney beans. Light or dark kidney beans can be substituted for white beans.