INGREDIENTS
2 cups
Baby spinach, lightly packed leaves
2
Carrots chopped (about 1 cup), large
1 can
Kidney beans, low sodium red
1
Onion chopped (about 1-1/2 cups), large
1
Zucchini chopped (about 1 cup), medium
5 cups
Vegetable broth
1
jar Bertolli traditional marinara with italian herbs & fresh garlic sauce
2 cups
Ditalini pasta, cooked
2 tbsp
Bertolli mild olive oil
1/2 cup
Parmesan cheese, grated