INGREDIENTS
1/2 tsp
basil
1/2 tsp
brown sugar
15 ozs
cannellini beans
15 ozs
fire roasted canned tomatoes
2 cloves
garlic
2 Tbsps
olive oil
1 small
onion
1/2 tsp
oregano
1/20
pepper
1 pinch
pepper
1 cup
rice
1/4 tsp
rosemary
1/4 tsp
salt
1/4 lb
spinach
1/4 tsp
thyme
1/4 cup
tomato paste
1 1/2 cups
vegetable broth