INGREDIENTS
4 tbsp
olive oil
1
large sweet onion (peeled and diced)
8 cloves
garlic (minced)
2 tbsp
tomato paste (optional)
1 cup
carrots (peeled and sliced rondelle (about 1 1/2 large carrots))
1 cup
celery (chopped (about 2 stalks))
1 1/2 cups
zucchini (diced (about 1 medium zucchini))
1 tsp
dried basil
1 tsp
dried thyme
1 tsp
dried oregano
1 tsp
dried rosemary
1 tsp
salt (or to taste)
1 tsp
pepper (or to taste)
2
14. 5 ounces cans San Marzano diced tomatoes
1 cup
small elbow pasta
1 15 ounce can
no-salt added red kidney beans (drained and rinsed)
1 15 ounce can
no-salt added black beans (drained and rinsed)
1 15 ounce can
no-salt added cut green beans (drained and rinsed)
64 oz
/ 8 cups low-sodium vegetable broth
3 cups
fresh spinach (tightly packed)
3
bay leaves
Fresh parsley leaves (finely chopped)
Freshly grated parmesan cheese or mozzarella cheese