INGREDIENTS
1/2 tsp
Basil, dried
1 15 ounce can
Black beans
2
Carrots, large
2 cloves
Garlic
1
Onion, medium
1/2 tsp
Oregano, dried
1 14 ounce can
Tomatoes, fire-roasted
1
Zucchini, medium
5 cups
Vegetable broth, low-sodium
2 tbsp
Balsamic vinegar
1 cup
Elbow pasta
1/4 tsp
Pepper
1/2 tsp
Salt
1/2 tsp
Sugar
2 tbsp
Olive oil