I adapted this recipe from Ellie Krieger from the Food Network. I did everything almost the same, but not.
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 tablespoons of minced garlic
3 stalks celery, diced
3 medium carrots, diced
1 14-ounce can cut green beans
2 teaspoons of Italian seasoning
Kosher salt and freshly ground pepper
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
2 14-ounce cans of low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
Add the diced and crushed tomatoes, chicken broth, kidney beans, to the pot and bring to a boil. Reduce the heat to medium low and simmer then add the pasta and cook until the pasta and vegetables are tender, about 20 minutes.