INGREDIENTS
3 cups
baby spinach
2
bay leaves
1/4 tsp
black pepper
30 ozs
canned beans
28 ozs
canned tomatoes
2 smalls
carrots
2
celery stalks
1 tsp
dried thyme
1/2 cup
dry red wine
4 cloves
garlic
2 Tbsps
olive oil
1 small
onion
1 tsp
oregano
8 servings
parmesan
1/2 cup
pasta
1/8 tsp
red pepper flakes
8 servings
salt and pepper
5 cups
vegetable stock
1 small
yellow squash
1 small
zucchini