Hearty pasta and beans

This recipe is filling and is full of vegetables so it's a great way to control hunger without being too indulgent! (adapted from budgetbytes.com)

Ingredients

2 Tbsp	Olive oil
1	Onion, chopped finely
4 cloves	Garlic, crushed
4	Spring carrots, sliced
3 stalks	Celery, chopped
2 tsp	Chopped parsley
1 tsp	Dried basil
1 tsp	Dried oregano
½ tsp	Chilli powder
1 can	Red kidney beans, drained
1 can	Cannellini beans, drained
1 can	Canned tomatoes
1 can	Tomato pasta sauce
1 ½ cups	Green beans, chopped in half
1 cup	Frozen corn
3 cups	Chicken stock
200 g	Macaroni (Main)
150 g	Edam cheese, grated

Directions

1. Add garlic, onion, celery and carrots to a large pot with olive oil. Cook over medium heat for 3-5 minutes until onions are transparent.
2. Add the herbs and chilli, the canned items, and the green beans and corn. Stir everything together and bring it up to a simmer.
3. Add the chicken stock and bring the pot up to a simmer. Add the macaroni, then add a lid and let simmer for about 10 minutes or until the pasta is fully cooked. Stir the pot occasionally.
4. Add salt and pepper to taste. Scoop into bowls and topped with the grated cheese.