Ingredients
- 1 tbsp. extra virgin olive oil
- 2 carrots, cut into half moons
- 2 stalks celery, sliced
- 1 large onion, diced
- 2 large garlic cloves, minced
- 8 cups vegetable broth
- 2 (15-oz.) cans kidney beans, drained and rinsed
- 1 (15-oz.) can tomato sauce
- 1 (14.5-oz) can diced tomatoes
- 1 bunch kale, chopped (discard stems)
- 2 cups sliced green beans
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 1/2 cups macaroni
- 1 large zucchini, quartered and sliced
- generous handful fresh basil leaves, chopped
- salt
- pepper
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