INGREDIENTS
1 cup
cannellini beans
8 cups
vegetable broth
3 oz
bacon
1/4 cup
olive oil
1 small
onion
1/2 cup
celery
1/2 cup
carrot
3 cloves
garlic
4 cups
baby spinach
1 cup
flat-leaf parsley
2
zucchini
15 oz
canned tomatoes
1 serving
salt and pepper
1 serving
parmesan cheese