Ingredients
- 1 tablespoon vegetable stock base
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 (15-oz.) can red kidney beans, drained and rinsed
- 1 1/2 cups cooked ditalini or tiny shell pasta
- 1 cup frozen cut green beans
- 1/3 cup finely chopped sweet onion
- 1/2 cup thinly sliced carrot
- 1/2 cup thinly sliced celery
- Grated Parmesan cheese, for garnish
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