INGREDIENTS
6 1/2 cups
vegetable stock
29 ozs
canned diced tomatoes
1 cup
celery
1 cup
carrots
1 cup
yellow onion
4 cloves
garlic
2 tsps
dried basil
1 tsp
oregano
3/4 tsp
dried rosemary
1/2 tsp
dried thyme
1 serving
salt and pepper
1 1/3 cups
zucchini
1 1/3 cups
green beans
1 1/3 cups
shell pasta
2 cups
spinach
15 ozs
canned red kidney beans
15 ozs
canned white cannellini beans
3 Tbsps
fresh parsley
1 serving
romano cheese