INGREDIENTS
1 tbsp
EV Olive Oil
1
Onion (diced)
2
Carrots (diced)
1
stalk Celery (diced)
4 cups
Vegetable Stock
1
– 28 oz can Crushed Tomatoes
4 oz
Green Beans (cut into 1 inch pieces)
1
Zucchini (diced)
1 cup
fresh Spinach leaves
1 can
White Beans
1 cup
Elbow Rice Pasta (dry)