INGREDIENTS
1 cup
elbow macaroni
6 cups
vegetable broth
2 tbsp
red wine vinegar
1 cup
onion
3 cloves
garlic
1/2 cup
celery stalks
1 cup
carrots
1 cup
zucchini
14 oz
tomatoes
14 oz
kidney beans
14 oz
great northern beans
2 cups
baby spinach
1 cup
cut green beans
1 tsp
basil
1 tsp
oregano
1 tbsp
sage
2 tbsp
extra virgin olive oil
1 serving
coarse salt and ground pepper
1 serving
parsley