Meal Tags: Dinner, Lunch, One-pot, Soup
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 tbsp oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 8 cups vegetable broth
- 1 28-oz can diced tomatoes
- 1 15-oz can red kidney beans
- 1 cup dried pasta shells
- 1/2 lb green beans, trimmed and halved
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, until they begin to soften, about 4 minutes. Add the garlic, dried oregano, dried basil, and dried thyme and cook, stirring, for another 30 seconds. Add the vegetable broth, diced tomatoes, red kidney beans, and dried pasta shells. Stir well.
Bring the mixture to a boil and then reduce the heat to medium-low and let it simmer until the vegetables have softened and the pasta is cooked, about 25 minutes. Stir in the green beans, peas, and parsley and cook for another 5 minutes. Season liberally with salt and pepper.
Serve immediately or store in the refrigerator for up to 4 days.