INGREDIENTS
12
asparagus spears
30 oz
canned cannellini beans
28 oz
canned tomatoes
3
carrots
8 oz
ditalini pasta
3
garlic cloves
1 cup
peas
1/3 cup
romano cheese
6 servings
salt and pepper
6 oz
spinach
1
sweet onion
3 cups
vegetable stock
3 cups
water