INGREDIENTS
2 handfuls
baby spinach
2
carrots
2 stalks
celery
29 oz
fire-roasted tomatoes
3 cloves
garlic
1 tsp
italian seasoning
2 tbsp
olive oil
15 oz
red kidney beans
10 oz
refrigerated cheese tortellini
8 servings
salt and pepper
1/4 cup
tomato paste
4 cups
vegetable stock
1 medium
white onion
1
yellow squash
1
zucchini