INGREDIENTS
2 tsp
Basil
2
Bay leaves
1 cup
Carrots
1 cup
Celery
14 1/2 cans
Italian green beans
1 15 ounce can
Kidney beans, dark red
1 15 ounce can
Navy beans, white
1 cup
Onions
1 tsp
Oregano
2 tsp
Parsley
1/4 tsp
Rosemary
2 cups
Spinach, fresh
1/2 tsp
Thyme
2 14.5 ounce cans
Tomatoes
1 1/3 cups
Zucchini
8 cups
Chicken or vegetable broth
1 1/3 cups
Macaroni, small
1
Parmesan cheese-topping
1
Salt and pepper
2 tbsp
Olive oil