INGREDIENTS
1 cup
carrots, sliced
1 cup
celery, sliced
1 1/2 cups
yellow onion, diced
28 oz
can diced tomatoes, with juices
2 tbsp
tomato paste
parmesan rind, or 1" chunk of parmesan
2 tbsp
minced garlic
2
bay leaves
1 1/4 tbsp
dried Italian seasoning
red pepper flakes
4 cups
fat free vegetable stock or broth
2 cups
water
2 tbsp
vegetable base
15 oz
can dark red kidney beans, drained and rinsed
15 oz
can cannelini beans, drained and rinsed
1 cup
diced zucchini
1 1/2 cups
dried ditalini or other small pasta
1 cup
frozen cut green beans
1 1/2 cups
baby spinach, roughly chopped