Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• Asparagus
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 28-ounce can no-salt added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• 1 cup pasta
• Salt & pepper

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the asparagus, dried oregano and basil, salt, and pepper to taste.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes.

Enjoy!