INGREDIENTS
1
Basil chiffonade, Fresh
3 cups
Broccoli florets
2 15 ounce cans
Cannellinni beans
2
Carrots
2
Celery stalks, cut into 1/2" pieces
1 tbsp
Coriander, ground
2
Crookneck squash cut crosswise into 1/2, yellow rounds
1/2 cup
French green lentils, dried
2 15 ounce cans
Garbanzo beans
6 cloves
Garlic, Small
2
Onions
1
Red bell pepper, seeded and cut into 1/2" pieces
1 28 ounce can
Tomatoes, with juices
1 6 ounce can
Tomato paste
8 cups
Vegetable broth
1/4 cup
Chili powder
1 tsp
Red pepper, dried
1
Olive oil
1 tbsp
Cumin, ground
12 oz
Tomato juice
1
Parmesan, rind
1
Parmesan
2
Zucchini cut crosswise and cut into 1/2" rounds