INGREDIENTS
1
low-sodium kidney beans, low-sodium
1 tsp
Basil, dried
3/4 cup
Carrots
2
stalks Celery
4 cloves
Garlic
1/3 lb
Green beans
1
Onion, large
1 tsp
Oregano, dried
1 28 ounce can
Tomatoes, no-salt-added
1 14 ounce can
Tomatoes
3 tbsp
Vegetable base
1 cup
Barley
1 cup
Shell pasta, whole-wheat
1
Black pepper
1
Kosher salt
1 1/2 tbsp
Olive oil, extra-virgin
5 cups
Water