|10 min||30 min||6|
|1 tbsp||Extra virgin olive oil|
|2 medium||White onion (chooped)|
|1 1/2 tsp||Sea salt|
|4 clove(s)||Garlic (minced)|
|1 medium stalk(s)||Celery (diced)|
|1 medium||Carrots (diced)|
|1 tsp||Oregano, dried|
|1 bunch||Basil, fresh|
|4 cup||Water (or bone broth)|
|1 can(16oz)||Crushed tomatoes canned|
|1 small||Zucchini (diced)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (drained and rinsed)|
|2 cup elbows||Pasta, macaroni, elbow, cooked (optional)|
|1 cup||Parmesan cheese, grated (grated, including rind)|
1. Heat oil in a large pot.
2. Add onion and salt and sauté 5 minutes over medium heat. Add garlic, celery, carrot and herbs. Cook over low heat, covered, for 5 - 10 minutes, or until veggies soften a lot.
3. Add zucchini, water and crushed tomatoes. Cook another 10 - 15 minutes.
4. Stir in beans and cooked pasta.
5. Heat gently with the rind of parmesan. Serve with fresh grated parmesan.
are a good source of protein and fiber which may help to promote healthy digestion!