INGREDIENTS
2 tbsp
oil
1
Medium onion (chopped)
6 oz
carrots (chopped)
8 oz
green beans (cut in half)
6 oz
kale (chopped)
1
Medium zucchini (chopped)
4 oz
pasta (can use any kind of small pasta)
1 can
white beans (drained)
1 can
red kidney beans (drained)
28 oz
crushed tomatoes
4 cups
vegetable stock
1
heaped teaspoon garlic powder
1 tsp
onion powder
1 1/2 tsp
oregano
1/2 tsp
basil
salt and pepper (to taste)