- 20 minutes
- 60 minutes
Nice soup full of vegetables galore and delicious hearty pasta. Great comfort food.
- Cook the elbow pasta until very al dente, just slightly undercooked, and drain and place aside. Meanwhile, put the olive oil in 5 cup dutch oven pot and warm it up on medium, then place in the carrots, celery, and onion, and saute for 5-7 minutes until all are slightly softened, then add the garlic, oregano, and basil, and stir until garlic is just fragrant but not browned. Add the tomatoes and juice, and the bay leaf, and simmer and stir for 5 minutes, then add water up to half way up the pot and add in Better than Bouillon paste until strength is to your preference (you can adjust later). Add the green beans and canned beans of your choice above, then stir all and simmer for 5 minutes and add the pasta. Add more water and bouillon paste (or broth) to reach top of the pot, and gently stir and simmer for another 5 minutes until all is heated through. Taste and adjust for seasonings, adding salt and pepper if necessary. Let sit until slightly cooled and serve, or cool completely and store in the refrigerator (it's even better the next day and the days after that, like most homemade soups!).