makes 6-8 servings
1 tablespoon olive oil
2 stalks celery, chopped
2 carrots, sliced
1 onion, chopped
1 cup sliced mushrooms, chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
6 cups low-sodium vegetable broth
1 cup green beans, quartered
1 15.5-ounce can northern beans, drained and rinsed
2 cups frozen edamame
1 cup frozen corn
1 teaspoon oregano
1 cup cooked elbow macaroni
pesto, for garnish
1. Heat the olive oil over medium-high heat in a large soup pot. Add the celery, carrots, onion, mushrooms, salt, and pepper. Saute until the vegetables are softened, 5-7 minutes.
2. Stir in the tomato paste and cook until just darkened, about one minute.
3. Stir in the vegetable broth, green beans, northern beans, edamame, corn, and oregano. Reduce the heat to low and simmer for 25-30 minutes, or until all the vegetables are tender. Stir in the cooked macaroni and simmer for an additional minute.
4. Ladle into bowls and garnish each serving with a teaspoon of pesto. Serve immediately.