8ouncesmushroomscleaned and finely chopped in food processor or with a knife
2ouncesditali pastaor macaroni elbows; about 2 cups cooked el dente
1Tablespoonolive oil
½cuponiondiced
½cupcelerydiced
½cupcarrotthinly sliced
3garlic clovesminced
28ouncediced tomatoesI used 1 box
1cup red kidney beanshalf of 15.8 ounce can; drained and rinsed*
1cupGreat Northern beanshalf of 15.8 ounce can; drained and rinsed*
1cuptomato sauce
½cuptomato juice
2teaspoonsvinegar
½teaspoonsalt
½teaspoonoreganodried
½teaspoonbasildried
¼teaspoonpepper
¼teaspoonthymedried
Garnish with cheeseif desired
Instructions
Prepare ingredients as indicated.
Heat 1 Tablespoon of olive oil in a large pot over medium heat.
Add mushrooms, onion, celery, carrot and garlic to pot and cook for about 5 minutes or until vegetables are softened.
Add remaining ingredients to the pot and cook until heated through, about 10 minutes.
Reduce heat and simmer for about 10 minutes more.
Top with cheese, if desired.
Notes
Use the other half of the beans to make a batch for the freezer. While you have everything out, fill up a plastic bag that seals with the ingredients. Or, double the recipe and freeze the leftovers.