INGREDIENTS
2 cups
low sodium chicken broth
28 ozs
canned tomatoes
15 1/2 ozs
canned cannellini beans
1 clove
garlic
1 tsp
oregano
1 tsp
chili powder
2 media
zucchini
2 media
summer squash
3 Tbsps
pesto
1 serving
salt
1 serving
bell pepper
1 serving
fresh basil
1