INGREDIENTS
2 Tbs
olive oil
1
onion
2
garlic cloves
4 larges
carrots
1 bunch
celery
3 media
zucchini
1
bell pepper
1 cup
cut green beans
1 1/2 cups
cut leaf spinach
28 ozs
canned tomatoes
15 ozs
cannelleli beans
7 cups
water
1 serving
salt and pepper
2 cups
optional: of pasta variety- to al dente texture
1 serving
toppings: basil