INGREDIENTS
2 1/2 cups
Baby spinach
2
Bay leaves
1 cup
Carrots
1 1/4 cups
Celery
4 cloves
Garlic
1 can
Great northern beans
1 cup
Green beans, frozen
1 can
Kidney beans, red
1 tsp
Oregano, dried
1
sprig Rosemary
2 cans
Tomatoes
1 1/2 cups
White onion
1 1/2 cups
Zucchini
2 tbsp
Tomato paste
4 cups
Vegetable stock
1/4 cup
Sun-dried tomato pesto, homemade or store-bought
1
Salt and pepper
1
Parmesan, rind
1
Parmesan cheese
2 cups
Water
1 1/2 cups
Tubular (ditalini) pasta