INGREDIENTS
2
bay leaves
15 oz
canned red kidney beans
15 oz
canned white cannellini beans
1 1/2 cups
carrots
1 cup
celery
2 tsp
dried basil
1 tsp
dried rosemary
1 tsp
dried thyme
1/4 cup
flat leaf parsley leaves
4
garlic cloves
15 oz
green beans
1 tbsp
lemon juice
3 tbsp
olive oil
1 tsp
oregano
12 servings
parmesan cheese
1 tsp
pepper
29 oz
petite tomatoes
12 servings
salt
1 1/2 cups
shell pasta
2 1/2 cups
spinach
8 cups
vegetable broth
2 cups
yellow onion
1 1/2 cups
zucchini