INGREDIENTS
2 tsp
Basil, dry
2
Carrots, medium
1 cup
Corn, frozen
2
Garlic cloves
1 1/2 cups
Green cabbage
1 can
Kidney beans, red
1 can
Kidney beans, white
1 1/2 cups
Onion
1 tsp
Oregano, dry
6 oz
Spinach, fresh
1
Squash, large
1/2 tsp
Thyme, dry
2 15 ounce cans
Tomatoes, fire roasted
1
Zucchini, large
7 cups
Vegetable stock
1 cup
Pasta shells, whole wheat small
1/2 tsp
Red pepper flakes
2 tbsp
Olive oil
1/2 cup
Parmesan cheese
1 cup
Water
¼ cup of white white