INGREDIENTS
1/2 tsp
balsamic vinegar
1
bay leaf
32 ozs
canned tomatoes
1/4 cup
cannellini beans
1 cup
carrots
1/3 cup
cauliflower
1 cup
celery stalk
2 tsp
dried basil
3/4 tsp
dried thyme
2 cloves
garlic
1 tsp
oregano
6 servings
parmesan cheese
1/4 cup
red kidney beans
3 tbsp
tomato paste
4 cups
vegetable broth
6 servings
water
1 medium
zucchini