28oz28-ounce can crushed tomatoes (or ground, peeled tomatoes)
4cupslow-sodium vegetable brothor chicken broth
30oz15-ounce cans kidney beans, rinsed and drained
1cupsmall shaped pasta such as shellsditalini, or elbows
2tablespoonschopped fresh parsley
1cupgrated Parmesan cheese
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for until just beginning to soften, about 5 minutes.
Add the garlic, oregano, and red pepper flakes, and stir constantly until fragrant, about 30 seconds. Add the tomatoes, broth, kidney beans, and bay leaves. Bring the pot to a boil, then reduce the heat to a simmer.
Cook for 20 minutes. Add the pasta in the last 10 minutes of cooking. Add the salt and pepper and stir.
Discard bay leaves, stir in parsley and serve, sprinkling each serving bowl with freshly grated Parmesan cheese.