INGREDIENTS
2 Tablespoons
butter
1 Tablespoon
extra virgin olive oil
1/2 cup
carrots
1/2 cup
celery
1/2
onion
1 serving
seasoned salt and pepper
3 cloves
garlic
3 cups
chicken stock
15 ozs
petite tomatoes
1 cup
tomato sauce
15 ozs
can chickpeas
2 tsp
seasoning
3 cups
baby spinach
1 cups
ears corn