INGREDIENTS
14 1/2 oz
canned tomatoes
2
carrots
1/2 tsp
dried basil
2 tbsp
fresh parsley
3 cloves
garlic
2/3 cup
gouda cheese
1
green bell pepper
1 cup
low sodium chicken broth
8 oz
mushrooms
2 tbsp
olive oil
3
onions
1/2 tsp
oregano
2 tbsp
parmesan cheese
1/2 tsp
red pepper flakes
16 oz
whole wheat penne pasta
2
zucchinis