INGREDIENTS
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 ½ cups)
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28 -ounce can no-salt-added diced tomatoes
1 14 -ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15 -ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil

DIRECTIONS
Heat the olive oil in a large pot over medium-high heat. Add the onion
and cook until translucent, about 4 minutes. Add the garlic and cook 30
seconds. Add the celery and carrot and cook until they begin to soften,
about 5 minutes. Stir in the green beans, dried oregano and basil,
3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the chicken broth to the pot and
bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
Stir in the kidney beans and pasta and cook until the pasta and
vegetables are tender, about 10 minutes. Season with salt. Ladle into
bowls and top with the parmesan and chopped basil.

NUTRITION

  • Calories 140
  • Total Fat 7 g
  • Saturated 0 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
  • Trans 0 g
  • Cholesterol 3 mg
  • Vitamin A 18%
  • Vitamin C 0%
  • Sodium 145 mg
  • Potassium 85 mg
  • Total Carbs 17 g
  • Dietary Fiber 3 g
  • Sugars 2 g
  • Protein 4 g
  • Calcium 3%
  • Iron 5%

Serves 1 cup

Recipe courtesy of Chef Vizzina, Executive Chef and President of Campus Dining
at Samford University