INGREDIENTS
2 tbsp
olive oil
3/4 cup
onion (diced)
1/2 cup
celery (sliced)
1/2 cup
carrots (peeled, quartered and sliced)
1
zucchini (halved and sliced)
2 tsp
minced garlic
salt and pepper
1 14 ounce can
diced tomatoes
4 cups
vegetable broth
1/4 cup
tomato paste
2 tsp
Italian seasoning
1 15 ounce can
small white beans (drained and rinsed)
1 15 ounce can
kidney beans (drained and rinsed)
1/2 cup
frozen cut green beans
1/2 cup
small shell pasta
2 cups
baby spinach leaves
2 tbsp
chopped parsley