INGREDIENTS
4 cups
vegetable stock
2 cups
water
29 ozs
tomatoes
1 cup
celery
1 cup
carrots
1 cup
onion
2 Tbsps
parsley
2 tsps
basil
1 tsp
oregano
3/4 tsp
rosemary
1/2 tsp
thyme
2
bay leaves
1/2 tsp
sugar
1 serving
salt and pepper
1 1/3 cups
zucchini
1 1/3 cups
shell pasta
4 cloves
garlic
15 ozs
kidney beans
15 ozs
cannellini beans
2 cups
spinach
1 serving
parmesan cheese