INGREDIENTS
2 tbsp
coconut oil
1
onion (white, diced)
4 cloves
garlic (minced)
1 tsp
dried oregano
1 tsp
dried basil
28 oz
tomatoes (can diced)
15 oz
tomatoes (can, crushed tomatoes)
6 cups
vegetable broth
15 oz
kidney beans (can, drained and rinsed)
1/2 cup
ditalini pasta
1 tbsp
fresh basil (chopped)
1/2 cup
pearl couscous
1 tsp
sea salt
1/4 tsp
ground black pepper
1/3 cup
homemade vegan parmesan cheese