INGREDIENTS
1 tbsp
olive oil
1
onion
2 stalks
celery
2 larges
carrots
1 medium
yukon gold potatoes
28 oz
fire roasted canned tomatoes
15 oz
canned kidney beans
6 cups
vegetable broth
1 tsp
italian seasoning
1/2 tsp
red pepper flakes
3/4 tsp
salt
1 serving
black pepper
8 oz
green beans
4 cups
spinach
4 oz
gluten free fusilli
1 serving
parmesan
1 serving
bread