INGREDIENTS
2 tbsp
olive oil
1
small onion (diced)
4 cloves
garlic (diced)
2
carrots (peeled and diced)
1
celery stalk (diced)
2
small zucchini (chopped)
1 cup
grape tomatoes (halved)
1 tsp
basil
1 tsp
oregano
1/2 tsp
salt
1/2 tsp
rosemary
5 cups
vegetable broth
2 cups
water
2 cups
pinto beans
1 cup
kidney beans
1/2 cup
Barilla Pronto Elbows
2 cups
baby spinach