INGREDIENTS
2 tsp
Basil, dried leaves
2
Carrots, sliced (1 cup), medium
1
stalk Celery
2 cloves
Garlic
1 can
Muir glen tomatoes, organic
1
Onion, chopped (1 cup), large
1 tsp
Oregano, dried leaves
4 cups
Spinach, packed fresh leaves
4 cups
Vegetable broth
1/4 tsp
Pepper
1/2 tsp
Salt
2 tbsp
Olive oil
1/2 cup
Parmesan cheese
2 cans
(15 to 15.5 oz each) great northern or cannellini (white kidney) beans, drained, rinsed