Favoreats
Favoreats LLC
GET — On the App Store
INGREDIENTS
2
medium carrots (about 1 cup, chopped)
2
celery stalks (about 1 cup, chopped)
4 cloves
garlic (minced)
1
medium onion (about 1 cup, diced)
2 tsp
dried basil
1 tsp
dried oregano
3/4 tsp
dried rosemary
3/4 tsp
dried thyme
1 32 ounce can
diced tomatoes (I usually use fire-roasted or Italian-style)
3 tbsp
tomato paste
2
bay leaves
32 oz
carton (4 cups low sodium vegetable broth)
1 cup
water (only use as much as needed)
Salt and freshly ground black pepper (to taste)
2
medium zucchinis (around 1 1/2 cups, sliced into halves or quarters)
1/2 cup
canned or cooked red kidney beans (drained and rinsed)
1/2 cup
canned or cooked cannellini beans (or great northern beans, drained and rinsed)
1 cup
small shell dried pasta** (use gluten free if necessary or leave out and add chopped potatoes or cauliflower instead**(see note about freezing))
1 cup
fresh baby spinach (chopped (optional))
1 tsp
balsamic vinegar (optional but adds great flavor)
Shredded or grated Parmesan cheese (for serving)
Fresh parsley (finely chopped, for garnish (optional))