INGREDIENTS
1 1/2 cups
Cabbage
3
Carrots
2
stalks Celery
1 15 ounce can
Chickpeas
3 cloves
Garlic
1 15 ounce can
Kidney beans
1
Onion, medium
1 14.5 ounce can
Tomatoes
1
Zucchini
2 qt
Chicken stock
2 tbsp
Tomato paste
1 14.5 ounce can
Tomato sauce
1
Shell pasta, Cooked gluten-free
2 tbsp
Italian seasoning
1/4 tsp
Red pepper flakes
1 tsp
Salt
2 tbsp
Olive oil
1
Parmesan cheese
1 cup
Water