1 1/2 cups white or kidney beans cooked, drained, and rinsed
1 cup chopped green beans
4 cups vegetable broth
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried oregano
3/4 cup small pasta, elbow, shells, or orecchiette
½ cup chopped fresh parsley
Pinches red pepper flakes
Grated Parmesan Cheese optional, for serving
Directions
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.
