INGREDIENTS
5 oz
Baby spinach
1 cup
Carrots
1 cup
Celery
4 cloves
Garlic
1/2 lb
Green beans
1 15 ounce can
Kidney beans, red
1 cup
Onions
2 tbsp
Parsley
1 28 ounce can
Tomatoes
1
Zucchini, medium
3 cups
Vegetable broth
8 oz
Pasta
1/2 tsp
Fennel seeds, ground
1 tbsp
Italian seasoning
1/2 tsp
Red pepper flakes
1
Salt and pepper
2 tbsp
Olive oil
1/4 cup
Parmigiano reggiano