INGREDIENTS
1
Carrot, medium
1/2 cup
Cut (1/2-inch) green beans, fresh or frozen
2 cloves
Garlic
1 can
Muir glen tomatoes, organic
1/2 cup
Onion
1/2 tsp
Oregano, dried leaves
1
carton Progresso broth vegetable
1 cup
Progresso cannellini beans
1/2 tsp
Thyme, dried leaves
1
Zucchini, medium
1/2 cup
Elbow macaroni
1/4 tsp
Salt
1 tbsp
Olive oil
1
Parmesan cheese