INGREDIENTS
1 cup
Baby spinach, fresh
1 tsp
Basil, dried
2
Bay leaves
1/2
head Broccoli
1
Carrot, medium
1
Celery stalk, large
1 can
Garbanzo beans/chickpeas
2
Garlic cloves
1 can
Kidney beans, red
1
Onion
1 tsp
Oregano, dried
1
Rosemary, fresh spring
1 can
Tomato passata
2
Zucchini, small
3 tbsp
Tomato paste
4 cups
Vegetable broth, low sodium
1 tbsp
Balsamic vinegar
1 cup
Shell pasta, dried small
1
Sea salt and fresh ground black pepper
1 tbsp
Olive oil
2 cups
Water