INGREDIENTS
15 ozs
beans
32 ozs
veggie broth
2 tsps
olive oil
1/2 cup
onion
1 cup
carrots
1/2 cup
celery
2
garlic cloves
28 ozs
canned tomatoes
1
rosemary sprig
2
bay leaves
2 tbsps
basil
1/4 cup
parsley
1/2 tsp
kosher salt and pepper
1 medium
zucchini
2 cups
spinach
2 cups
elbows - use what you have on hand
1 serving
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