This classic Italian-style soup is great for easy meal prepping or feeding a crowd. Use your stash of dried basil and oregano for flavoring.

Ingredients:

1 medium onion, chopped

1 clove garlic

3 large carrots, sliced

3 stalks celery, sliced

28 oz can diced tomatoes in juice

3 cups vegetable or chicken broth

1 tsp dried basil

1 tsp dried oregano

8 oz green beans, chopped

2 (15 oz) cans of beans (like cannellini, garbanzo or red kidney)

½ lb dry elbow macaroni

1 Tbs salt

Grated parmesan and chopped parsley, for serving

Recipe:

1. In a medium skillet sauté chopped onion and garlic clove until fragrant and slightly softened.
2. In a slow cooker, combine sliced carrots, celery, diced tomatoes in juice, vegetable or chicken broth, dried basil and dried oregano. Set on low for 4 hours or high for 2 hours.
3. When timer has 1 hour left, add chopped green beans, canned beans, dry elbow macaroni and 1 Tbs salt. Add more broth or water for desired consistency. Serve with fresh grated parmesan and chopped parsley.