4 tablespoons extra virgin olive oil

2 large onions, diced

garlic powder

4 stalks of celery, diced

2 large carrots, diced

2 teaspoons dried oregano

1 handful of fresh basil

salt and ground pepper

1 28-ounce can no-salt added diced tomato

2 14-ounce can crushed tomatoes

6 cups low-sodium chicken broth

1 15-ounce can low sodium kidney beans, drained

1 box whole wheat elbow pasta

Directions:

Fill the pot with water, leaving 4" of space at the top. Add olive oil and heat at a medium-high temperature for 5 minutes. Add onions and cook until translucent. Add garlic, carrots, and celery and cook until they begin to soften. Stir in the oregano, basil, salt and pepper to taste. 

Add diced and canned tomatoes and chicken broth to the pot and bring to a boil. Reduce the heat to medium low and stir in kidney beans and ground beef until beef it is fully cooked. Add pasta and cook for 10 minutes. Once vegetables are soft and pasta is fully cooked, serve!