1/4 cup olive oil
1 large onion
2 cloves garlic, minced
1 teaspoon dried parsley
3 stalk celery, finely chopped
3 carrots or 1/2 bag of baby carrots, sliced (I actually used the whole bag)
3 cans diced tomatoes, pureed
2 cups beef broth
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 oz can green beans, undrained
1 15 oz can cannelloni or great northern beans, undrained
1/3 cup Italian blend cheese, shredded
1 cup elbow pasta
In a large stockpot, heat olive oil on medium heat and saute onions, garlic, parsley, celery, and carrots until crisp tender. Place tomatoes in a blender and blend until fairly smooth. Add tomato puree, beef broth, oregano, basil, salt, pepper, green beans, and cannelloni beans to the sauteed vegetables. Simmer for 30 minutes. Stir in Italian cheese until just melted.
If you plan to freeze portions, it is recommend to cool the soup completely at this point and freeze in individual containers or freezer bags. If not, add in 1 cup of cooked elbow pasta and stir.
Serve with additional Italian cheese on top if desired.
This soup is absolutely amazing and perfect for these cold winter days.