INGREDIENTS
2
Bay leaves
1 oz
Caned diced tomatoes
2
Carrots, medium
2
stalks Celery
2 cloves
Garlic
1 cup
Green beans
1 cup
Lentils
2
Onions, small
1
Potato, medium
2 cups
Spinach
2 tbsp
Tomato paste
4 cups
Vegetable broth
1 tbsp
Balsamic vinegar
1 1/2 tsp
Italian seasoning
1 tsp
Salt
1 tbsp
Olive oil, extra virgin