INGREDIENTS
6 cups
beef broth
15 1/2 oz
canned chickpeas
15 1/2 oz
canned kidney beans
14 1/2 oz
canned tomatoes
1 cup
carrots
1 cup
ditalini pasta
2 tsp
extra virgin olive oil
2 tbsp
fresh parsley
2
garlic cloves
1
onion
1/2 oz
pesto sauce
1 small
zucchini