To make this comfort food you will need: 2 tbsp extra virgin olive oil1 medium sized onion, diced3-4 cloves garlic, diced2 stalks celery, diced1 large carrot, peeled and diced1 tsp dried oregano1 tsp dried basilKosher salt and freshly ground pepper, to taste1 – 28oz can diced tomatoes14 oz Passata6 cups low sodium chicken stock1 15oz can kidney beans, rinsed and drained1 cup Conchiglie noodles1/3 cup grated parmesan cheese2 tbsp fresh basil, choppedfrench loafbutter, to tasteOnion Garlic Jam1 green onion, dicedHeat 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 and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.For the crostini:Turn the oven on to 350. Slice the baguette and add a light layer of butter to one side, place in the office until gently browned and removeSpread Onion Garlic Jam and garnish with chopped green onion