INGREDIENTS
2 handfuls
Baby spinach, fresh
2
Carrots
2
stalks Celery
3 cloves
Garlic
1 15 ounce can
Kidney beans, dark red
2 14.5 ounce cans
Tomatoes, fire-roasted
1
White onion, medium
1
Yellow squash
1
Zucchini
4 cups
Chicken or vegetable stock
1/4 cup
Tomato paste
1 10 ounce package
Cheese tortellini, refrigerated
1 tsp
Italian seasoning
1
Salt and pepper
2 tbsp
Olive oil