|Olive oil||2 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Chicken broth||4 Cup (64 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned white kidney beans||15 Ounce, drained (1 Can)|
|Canned red kidney beans||8 Ounce, drained (1 Can)|
|Elbow macaroni||1⁄2 Cup (8 tbs), uncooked|
|Parsley||2 Tablespoon, chopped|
|Basil leaves||2 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|Parmesan cheese||1 Cup (16 tbs), grated|
1. In a Dutch oven, sauté onion, carrot, celery and garlic in heated oil such that the vegetables are tender.
2. Thereafter stir in the remaining ingredients except Parmesan cheese and bring to a boil.
3. Lower the heat and let it simmer for 10 to 15 minutes such that macaroni is tender.
4. Serve after sprinkling each serving with Parmesan cheese.