INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 medium yellow onion (chopped)
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3 garlic cloves (minced)
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4 carrots (peeled and sliced)
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2 celery stalks (sliced)
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6 cups low sodium vegetable broth
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1 tsp dried oregano
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1/2 tsp dried thyme
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1 tsp fine sea salt
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1/2 tsp freshly ground black pepper
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2 leaves bay
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30 oz red kidney beans (2 cans 15 oz drained and rinsed)
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30 oz diced tomatoes (2 cans 15 oz)
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6 oz tomato paste (1 can)
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2 cups dried whole-wheat macaroni pasta
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1/2 cup grated parmesan cheese