Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion , diced
• 4 cloves garlic , minced
• 3 large carrots , diced
• 4 stalks celery , diced
• ½ , 10 ounce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 1 , 28 ounce
• 1 , 14 ounce
• 6 cups vegetable broth
• 0.25 cups water , or as needed
• 1 , 15 ounce
• 1 , 15 ounce
• 1 cup elbow macaroni
• 0.33 cups vegan shredded Parmesan-style cheese
• 2 tablespoons chopped fresh basil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

Nutrition per serving