INGREDIENTS
13 oz
roasted garlic
4
carrots
3
celery stalks
1
onion
24 oz
canned diced tomatoes
8 cloves
garlic
15 oz
white beans
1
parmesan
15 oz
kidney beans
6 cups
vegetable broth
1 tsp
oregano
1 tsp
parsley
1 tsp
pepper
1 dash
red pepper flakes
1/2 lb
pasta
2
zucchinis
2 cups
spinach
1 serving
parmesan
1 serving
fresh basil