Caroline's Saucy Kitchen

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 carrots, peeled and diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 tablespoon crushed red peppers (or less)
• one 14-ounce can of diced tomatoes
• one 15-ounce can of red kidney beans, drained and rinsed
• one 15-ounce can of cannelloni beans, drained and rinsed
• 4-5 cups vegetable broth.
• Salt and pepper
• About 4-5 ounces of uncooked spaghetti broken into small pieces

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Continue cooking until they are soft for 8-10 minutes. Add the garlic and cook for another couple of minutes more.
2. Add 1 teaspoon of salt. You can adjust the amount to your preference. Add 1/4 teaspoon of black pepper. Include the crushed red peppers. Mix everything well.
3. Toss in the tomatoes, beans, and 4 cups of vegetable stock. Give everything a good stir. Pop on the lid and simmer for about 30-45 minutes, or until everything is tender.
4. Remove the lid and add the broken spaghetti. Cook for another 6-8 minutes over low heat until the pasta is cooked. The soup should be thick, but if too thick, add more broth as needed.

Serve with a sprinkle of Parmesan cheese and homemade garlic bread