INGREDIENTS
2
bay leaves
29 ozs
canned diced tomatoes
15 ozs
canned white cannellini beans
1 cup
carrots
1 cup
celery
2 tsps
dried basil
3/4 tsp
dried rosemary
1/2 tsp
dried thyme
2 Tbsps
fresh parsley
4 cloves
garlic
14 1/2 ozs
green beans
1 tsp
oregano
15 ozs
red kidney beans
6 servings
romano cheese
6 servings
salt and pepper
1 1/3 cups
shell pasta
2 cups
spinach
1/2 tsp
sugar
4 cups
vegetable stock
2 cups
water
1 cup
yellow onion
1 1/3 cups
zucchini