Ingredients:
- 3 tablespoons olive oil
- 1 1/2 cup onion, diced
- 4 cloves garlic, minced
- 1 cup celery, diced
- 1 cup carrot, diced
- 16 ounces green beans cut
- 2 teaspoons dried Italian seasoning
- Sea salt and freshly ground black pepper
- 2 10-ounce cans of Rotel tomatoes
- 1 14.5-ounce can of fire roasted tomatoes
- 8 cups chicken stock
- 1 15-ounce can of red kidney beans
- 1 15-ounce can of chickpeas
- 2 cups of elbow pasta, cooked
- 1/2 cup grated parmesan cheese
Directions:
Heat the olive oil in a stock pot over medium-high heat. Add the onions, celery, and carrots and cook until slightly wilted. Add the garlic and cook just until fragrant. Stir in the green beans, dried seasoning, salt and pepper to taste and cook for about 5 minutes.
Add all the tomatoes and the stock to the pot and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes. Add the kidney beans, chickpeas, and pasta and heat thoroughly.
Taste for seasonings. Add salt and pepper if needed. Ladle into bowls and sprinkle with parmesan cheese.
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