Ingredients:
3 carrots—chopped very small
4 stalks celery
2 cans diced tomatoes—do not drain (I used the petite diced)
2 cans red kidney beans—drained
4 cans beef broth
1 jar spaghetti sauce
8 ounces noodles (I used the small pasta shells)
2 tablespoons olive oil
Directions:
Add two tablespoons of olive oil to the pot and sauté vegetables for 15–20 minutes, until the vegetables are softened. Sprinkle these liberally with salt and pepper. While these are cooking, in separate pot boil water and cook pasta shells until they are just cooked (about 5–6 minutes). Drain the pasta water, but do not rinse the pasta. Set aside. Next add diced tomatoes (do not drain), kidney beans, beef broth, and spaghetti sauce to the pot with the vegetables. Allow this to cook for an hour or so, until the veggies are cooked through and the flavors are incorporated. Add the pasta right before serving to the pot. Dish up and serve with a crusty bread for dipping.
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