INGREDIENTS
2 cups
baby spinach
2
bay leaves
2 tsp
bouillon powder
2 cups
butternut squash
1 can
canned red kidney beans
2 larges
carrots
1 large
celery stalk
1 packet
cheese tortellini
1 tsp
dried basil
14 1/2 ozs
fire roasted tomatoes
1 1/2 cups
fresh green beans
3 tbsp
fresh parsley
6 cloves
garlic
2 tbsp
italian herbs
1 can
navy beans
1
parmesan
10 servings
parmesan cheese
10 servings
salt and pepper
1 tsp
sugar
1/4 cup
tomato paste
6 cups
vegetable broth
1 large
white onion
2 larges
zucchini