INGREDIENTS
1 tsp
Basil, dried
2 15 ounce cans
Cannellini beans
3/4 cup
Carrot
1 15 ounce can
Corn
3 cloves
Garlic
1 tsp
Garlic powder
3/4 cup
Onion
1 tsp
Oregano, dried
3/4 cup
Snow peas
2 14 ounce cans
Tomatoes
3/4 cup
Zucchini
6 cups
Vegetable broth, low-sodium
1 1/2 cups
Ditalini pasta
1 tsp
Salt
3 tbsp
Olive oil
1
Parmesan cheese