Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely sliced carrots (about 1 large carrot)
- 1/2 cup finely sliced celery (about 1 large celery piece)
- 1/2 cup chopped zucchini (about 1 small zucchini)
- 1/2 cup finely chopped onion
- 3 cloves garlic, minced or pressed (or 1 tablespoon garlic paste)
- 1/2 teaspoon salt
- 2 can (14.5 oz each) vegetable broth
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) great northern beans (drained & rinsed)
- 1 can (15 oz) light red kidney beans (drained & rinsed)
- 1 tablespoon dried basil
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1 cup small shell pasta
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