INGREDIENTS
3 cups
Baby spinach
2
Carrots
1/2 cup
Celery
1 can
Chickpeas
1 can
Kidney beans
2 tbsp
Parsley, fresh
1 can
Tomatoes, fire-roasted
1/2
Yellow onion
1
Zucchini, medium
2 cups
Vegetable broth
1/2 cup
Ditalini pasta
1 tbsp
Italian seasoning
2 tbsp
Olive oil
1
Parmesan cheese