• 2 cups elbow macaroni
• 1/4 cup olive oil
• 1 cup chopped red onion
• 1 cup sliced carrots
• 1/2 cup sliced celery
• 2 garlic cloves minced
• 8 oz fresh green beans, trimmed and cut into 1/2-inch lengths
• 1 cup frozen lima beans
• 1 can white kidney or cannellini beans, rinsed and drained
• 2 Tbsp chopped parsley
• salt and pepper to taste
• parmesan cheese

1. Cook the pasta in plenty of boiling water for 5 minutes (undercooked).
2. Place a colander over a heatproof bowl and drain.
3. Reserve 3 cups of the pasta cooking liquid.
4. Set pasta aside until ready to use.
5. Heat the oil in a large wide saucepan; add the onion, carrots, and celery.
6. Sauté until tender but not browned, about 5 minutes.
7. Stir in garlic; sauté 2 minutes.
8. Add 3 cups of the pasta cooking water, green beans and lima beans.
9. Cook uncovered, over medium heat until the vegetables are very tender, about 15 minutes.
10. Stir in the reserved pasta, kidney beans, and parsley.
11. Cover and cook over low heat until the pasta is tender and has absorbed enough liquid so that the soup is very thick.
12. Season with salt and pepper.
13. Sprinkle each serving generously with parmesan cheese.

(Bob)