Step 1

Dice onion and carrot.

Step 2

In a stockpot over medium-high heat, sauté onion and carrot for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic.

Step 4

When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.

Step 5

Add vegetable broth, diced tomatoes, and tomato sauce. Increase heat and bring to a light boil.

Step 6

Meanwhile, trim and cut green beans.

Step 7

When lightly boiling, add kidney beans (rinsed and drained), pasta, and green beans. Stir and return to a light boil.

Step 8

Then reduce heat, cover, and simmer for about 10-12 minutes or until pasta and green beans are tender. Turn off heat and stir in fresh parsley. Salt and pepper to taste.