INGREDIENTS
3
Carrots, medium
2
stalks Celery
3 cloves
Garlic
1 tsp
Oregano, dried
1 tsp
Parsley, dried
1
Parsley
1/2
Red onion, medium
1 28 ounce can
Tomatoes
2
Zucchini, small
6 cups
Vegetable broth, Reduced Sodium
1/2 cup
Short pasta noodles
1/2 tsp
Black pepper
1 tsp
Kosher salt
2 tbsp
Olive oil