Ingredients

• 3 large carrots
• 1 large yellow onion
• 1 head celery
• 1 bulb garlic
• 10 teaspoon (50ml) granulated chicken bouillon (or 10 cups (2.4 L) chicken stock)
• 1 28oz (800g) can of San Marzano whole tomatoes
• 1 16oz (450g) can of dark red kiney beans
• 8oz (225g) tomato paste
• 2 tsp (10ml) dried oregano
• 2 tsp (10ml) dried basil
• 1/2 tsp (2.5ml) red chili flakes
• 6 oz green beans
• 8oz (225g) ditalini pasta
• 6 teaspoons (30ml) olive oil

Directions

1. Heat your largest stockpot over medium-high heat and add the olive oil.
2. Dice the carrots, onions, and celery into approximatley 1cm size pieces and add to pot.
3. Cook for 15 minutes, stirring occasionally until the onions begin to take on color.
4. Slice the garlic, add to pot, and cook until fragrant - around 3 minutes.
5. Add 10 cups of water along with the granulated chicken bouillon. You can also substitute 10 cups of any chicken stock you choose.
6. Open the can of tomatoes.
7. Reach into the can, grab a tomato and queeze it into the soup so it's crushed with your fingers on the way in (this is the fun part).
8. Add the remainder of the tomato juice to the pot.
9. Drain and rinse the kidney beans and add to the pot.
10. Add the oregano, basil, chili flakes, green beans and cook for approximatley 20 minutes until the carrots have softened.
11. Once the carrots are softened add the pasta and cook until the pasta is cooked (approximatley 15-20 minutes).
12. Garnish with olive oil and parmesan cheese.