INGREDIENTS
4 cups
vegetable stock
1 28 ounce can
diced tomatoes or 3.5 cups homemade diced tomatoes
4
stalks celery chopped
4
carrots chopped
1
onion chopped
1 1/2 cups
green beans chopped
4 cloves
garlic diced
1 1/2 tbsp
fresh basil chopped
1/2 tsp
oregano (I used dried)
2 cups
pasta (I used quinoa pasta )