INGREDIENTS
2 tsp
Basil, dried
2
Bay leaves
1 cup
Carrots
1 cup
Celery
4 cloves
Garlic
1 15 ounce can
Kidney beans, dark red
1 15 ounce can
Navy beans or cannellini beans, white
1 tsp
Oregano, dried
2 tbsp
Parsley, fresh
3/4 tsp
Rosemary, dried
2 cups
Spinach, packed fresh
1/2 tsp
Thyme, dried
2 14.5 ounce cans
Tomatoes
1 cup
Yellow onion
1 1/3 cups
Zucchini
4 cups
Vegetable stock, low-sodium
1 1/3 cups
Shell pasta
1
Salt and freshly ground black pepper
1/2 tsp
Sugar
1
Parmesan cheese
2 cups
Water