INGREDIENTS
1/2 tsp
basil
1 can
canned red kidney beans
1 can
canned white beans
6 ozs
carrots
1 tsp
garlic powder
8 ozs
green beans
6 ozs
kale
2 tbsp
oil
1
onion
1 tsp
onion powder
1 1/2 tsp
oregano
4 ozs
pasta
10 servings
salt and pepper
28 ozs
tomatoes
4 cups
vegetable stock
1
zucchini