INGREDIENTS
2 cups
Baby spinach or baby kale
1 can
Cannellini beans
2
Carrots
2
Celery sticks
8
Garlic cloves
1 tsp
Parsley, dried
1
Russet potato, big
4 cups
Vegetable broth, low sodium
1 cup
Tomato sauce
1 cup
Ditalini pasta
1/2 tsp
Red pepper
2 tbsp
Olive oil