Ingredients
4 cups vegetable broth
1½ cups cooked white beans or kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
¾ cup small pasta, elbows, shells, orecchiette
2 medium carrots, chopped
1 cup chopped green beans
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
2 celery ribs, thinly sliced
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, grated
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
½ cup chopped fresh parsley
Red pepper flakes
Grated Parmesan cheese, optional, for serving
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