3 Tbsp olive oil
1 medium onion, chopped
4-5 cloves garlic, minced
1 large carrot, diced
1 lg celery stalk, diced
1 zucchini, quartered lengthwise and cut into 1" pieces
1 large red potato, cubed
1 cup fresh (or frozen) green beans, cut into 1" segments
2 cups roughly chopped kale
1 28oz can diced tomatoes
2 cups tomato purée (if not available, use more broth)
2 cups vegetable broth
2 cups boiling water
1 16ox can mixed beans, with liquid
1 1/2 cup large shells, or 1 cup medium shells or other noodles
1 tsp dried oregano
2 tsp dried basil
Salt and pepper, to taste
Heat olive oil in a large pot on medium heat.
Add onion, garlic, celery, carrot and potato.While cooking add the dried spices. Cook for about 5 minutes, or until lightly browned and quite possibly starting to stick to the bottom of the pot.
Add tomatoes, tomato purée, broth and half of the water.
Turn heat to high, stir then bring to a boil.
Add canned beans, green beans and zucchini and reduce to a simmer. Then, stir in pasta noodles and simmer for an additional 20-30 minutes until all vegetables and noodles are tender. (If the pasta is a bit al dente, its all right,it will continue to cook off the heat.)
Taste and season with salt and pepper.
Remove from heat.
Let cool 5 minutes before serving.