2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
1 large parsley root diced
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 28-ounce can diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium vegetable broth
1 15-ounce can bean medley
1 cup small pasta
1/3 cup finely grated parmesan cheese
2 tablespoons chopped fresh basil or parsley
Heat the olive oil in a large pot over medium-high heat.
Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds.
Add the celery ,parsley root and carrot and cook until they begin to soften, about 5 minutes.
Stir in the bean medley, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes and the vegetable broth to the pot and bring to a boil.
Reduce the heat to medium low and simmer 10 minutes. Stir in the pasta and cook until the pasta are tender.
Season with salt & ladle into bowls and top with the parmesan and chopped basil.