medium carrots, peeled and cut into bite-sized coins
medium onion, chopped
stalks celery, sliced crosswise into 1/2" pieces
cloves garlic, minced
low sodium vegetable broth
14-oz can diced tomatoes with juice
4-oz can kidney beans, rinsed and drained
diced red potato
ditalini (or other small pasta)
frozen green beans
In This Recipe
In a large dutch oven, heat the olive oil over medium high heat. Add the carrots, onions, celery and garlic and sauté, until vegetables are slightly softened.
Add the potatoes, basil, marjoram, thyme, bay leaf and vegetable broth. Bring to a boil and reduce heat to a simmer. Cook for 10 minutes, then add the tomatoes, kidney beans and farro. Simmer for 10 minutes.
Stir in the pasta and cook to al dente (according to package directions). Three to four minutes before the pasta is finished cooking, stir in the frozen beans, corn and peas. You want the pasta to be done and the veg to be heated through, but not mushy. Serve.