INGREDIENTS
15 1/2 ozs
canned navy beans
28 ozs
canned tomatoes
2
carrots
2 ribs
celery
1 cup
escarole
2 cloves
garlic
1 tsp
italian seasoning
4 cups
low sodium chicken broth
1 large
onion
6 servings
parmesan
6 servings
salt and pepper
1 cup
shell pasta