Aug 7 # 1 of 1
2 Tbsp olive oil
2 med onions, chopped (we omit)
2 C chopped carrots
2 cloves garlic, crushed
2 stalks celery, chopped
1 9 oz. box frozen cut green beans
7 C beef broth
1 14.5 oz. can stewed tomatoes
1 C elbow macaroni
1 15 oz. can Great Northern beans, drained
2 tsp. dried basil
1/2 C grated Parmesan
# Heat oil in a large pot over med-high heat; add onions, carrots, garlic, and celery. Cook, stirring occasionally, until carrots are slightly soft, about 10 minutes.
# Add green beans, broth, and tomatoes to pot. Bring soup to a boil. Reduce heat. Simmer, covered, for 30 minutes.
# Add macaroni, beans, and basil. Simmer, covered, until macaroni is tender, about 10 minutes.
# Ladle soup into bowls. Top each serving with Parmesan.