Prep Time: 15 minutes

Cook Time: 45 minutes

Tools needed: Large pot, chef’s knife

Ingredients 

2 tbsp olive oil 

1 large carrot chopped 

2 celery stocks chopped 

1 white onion diced 

3 cloves garlic minced 

1 cup green beans chopped and ends removed 

1 crushed tomatoes (or whole and crush with your hands in a blender)

1 15 oz can diced tomatoes 

6 cups vegetable broth 

1 cup elbow pasta 

2 sprigs fresh thyme 

Salt and pepper to taste

2 teaspoons oregano 

Parmesan rines (optional)  

Fresh parsley and Parmesan to garnish 

Instructions 

Preheat a large pot over medium heat. Add the oil. 

Add the onions in the heated pot. Cook until translucent (about 3-4 minutes). 

Mix in the minced garlic and cook for 1 minute. Add the carrots and celery. Cook until softened. 

Add in the green beans and cook for another 3 minutes. 

Sprinkle the oregano, salt and pepper over the veggies. Add the thyme and cook for 2 minutes. 

Add the diced tomato, crushed tomato and veggie stock. 

Simmer for 30 minutes. 

Pour in the un cooked elbow pasta. Simmer for another 15-20 minutes until the noodles are cooked. 

Garnish with Parmesan and fresh parsley. 

Serve immediately and enjoy!