Hearty Italian Tomato Soup

.5 tbsp canola oil
1 large onion
2 celery stalk, sliced
2 carrot chopped
2 clove garlic minced
1 can crushed tomatoes (28oz)
6 cups beef broth
1.5tsp dried basil
1.5 tsp dried oregano
1 cup small pasta shells uncooked
1 can kidney beans (19oz) (rinced)

In a large saucepan over medium heat, cook onion, celery, carrots and garlic in oil for 10 minutes stirring frequently.
Add tomatoes, broth, basil and oregano bring to a boil over high heat then simmer for 15 mins
Stir in Pasta and beans, cook for 20 mins stirring often.
Serve with grated parmesan

Number of Servings: 8

Recipe submitted by SparkPeople user KMEYER_PHT.