Favoreats
Favoreats LLC
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INGREDIENTS
1
small onion (about 1/3 cup, diced)
2 cloves
garlic (minced)
1
medium carrot (about 1 cup, chopped)
1
large celery stalk (about 1 cup, chopped)
2 tsp
dried basil
1 tsp
dried oregano
3/4 tsp
dried thyme
1 32 ounce can
diced tomatoes (I usually use fire-roasted or Italian-style)
3 tbsp
tomato paste
1
bay leaf
32 oz
low sodium vegetable broth
water - add only as much as needed to cover vegetables
1
medium zucchini (around 2/3 cups, sliced into halves or quarters)
1/4 cup
canned or cooked red kidney beans (drained and rinsed)
1/4 cup
canned or cooked cannellini beans (or great northern beans, drained and rinsed)
1/4 cup
dried small shell pasta (use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing))
1 cup
fresh baby spinach (chopped (optional))
1 tsp
balsamic vinegar (optional but adds great flavor)
Shredded or grated Parmesan cheese (for serving)
Fresh parsley (finely chopped, for garnish (optional))
