Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 2 cups sliced carrots
• 1 cup sliced celery
• 1 cup chopped red pepper
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 2 teaspoons dried oregano
• salt & freshly ground black pepper
• 1 (28 ounce) can italian style plum tomatoes
• 3 cups boiling water
• 1 1/2 cups small sized pasta (I use shells)
• 1 (14 ounce) can white kidney beans, drained
• shaved parmesan cheese (preferably Parmigiano Reggiano)
• 2 cups chopped onions
• 1 teaspoon dried red pepper flakes
• 1 (14 ounce) can red kidney beans, drained
• 4 teaspoons condensed chicken broth (boullion)