Ingredients

• 2 tablespoons olive oil
• 5 potatoes, peeled and cubed
• 5 carrots, chopped
• 4 stalks celery, chopped
• 1 sweet onion, chopped
• 3 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can vegetable broth
• 1 1/2 quarts water
• 3 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 tablespoon salt
• 2 cups uncooked elbow macaroni