Serves:

Ingredients:

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, salt and pepper to
taste; cook a few more minutes. Add the diced and crushed tomatoes and the 6 cups of 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.

Note: You may have to add more broth to the pot once the pasta cooks as it has the tendency to absorb a great deal of liquid, especially if you add in
the entire cup of elbow pasta

Ladle into bowls and top with the parmesan and chopped basil.