INGREDIENTS
1 tsp
basil
2 cans
canned diced tomatoes
15 ozs
canned red kidney beans
1 cup
carrots
1 cup
celery
1 cup
cooked white rice
1 cup
corn
1 cup
frozen spinach
3 cloves
garlic
1 tsp
garlic salt
1 cup
green beans
2 tbsps
olive oil
1 large
onion
1 tsp
onion powder
1 tsp
oregano
7 servings
parmesan cheese
1 cup
pasta
1 tsp
pepper
2 tbsps
tomato paste
6 cups
vegetable stock
1 cup
zucchini