INGREDIENTS
4 cups
low-sodium vegetable stock
2 cups
water
2 14.5 ounce cans
diced tomatoes
1 cup
diced celery ((3 stalks))
1 cup
diced carrots ((2 carrots))
1 cup
diced yellow onion ((1 small))
2 tbsp
chopped fresh parsley ((or 2 tsp dried))
2 tsp
dried basil
1 tsp
dried oregano
3/4 tsp
dried rosemary (, crushed)
1/2 tsp
dried thyme
2
bay leaves
1/2 tsp
sugar
Salt and freshly ground black pepper (, to taste)
1 1/3 cups
diced zucchini ((1 small))
1 1/3 cups
shell pasta
4 cloves
garlic (, minced)
1 15 ounce can
dark red kidney beans, drained and rinsed
1 15 ounce can
white navy beans or cannellini beans, drained and rinsed
1 14.5 ounce can
Italian green beans, drained
2 cups
packed chopped fresh spinach
Finely shredded Romano cheese (, for serving (Parmesan works too))