1 Tbsp olive oil
1 onion, diced
2 celery stalks, sliced
9 oz (2 cups dry) elbow macaroni
2 tsp Italian seasoning
½ tsp black pepper
3 cloves garlic, minced
4 (15 oz) cans low-sodium vegetable broth
1 (14.5 oz) can fire roasted diced tomatoes
1 (15 oz) can tomato sauce
2 (15 oz) cans whole potatoes, cut into 1-inch cubes
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz) can green peas, drained
1 (14.5 oz) can cut green beans, drained
1 (15 oz) can sliced carrots, drained
1 (15 oz) can whole kernel corn, drained
1. Heat olive oil over medium-high heat in a large Dutch oven or pot. Once hot, add the onion and celery. Cook for 5 minutes or until softened.
2. Meanwhile, bring a small pot of water to a rolling boil. Add pasta and cook for 7-9 minutes or until al dente. Drain and set aside.
3. To the onions and celery, add the Italian seasoning, black pepper, and onion. Cook, stirring constantly, for 30-60 seconds or until fragrant. Add the broth, tomatoes and tomato sauce; stir and bring to a simmer. Simmer for 4-5 minutes.
4. Prepare and drain the canned vegetables. Add to the soup, along with the cooked elbow macaroni, and stir. Heat through for 2-3 minutes before serving hot.
