INGREDIENTS
1 sprigs
basil
2
bay leaves
28 oz
canned tomatoes
15 oz
canned white beans
2
carrots
1
celery stalk
2 cups
ditalini pasta
1/2 tsp
dried sage
1 tsp
dried thyme
4 servings
ground pepper
3 cups
low sodium chicken broth
1 cup
onion
4 tbsp
romano cheese
2 cups
spinach
1 medium
zucchini