– 4 tablespoons olive oil
– 1 largesweet onion (peeled and diced)
– 8 cloves garlic, minced
– 2 tablespoons 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 teaspoon s dried basil
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon dried rosemary
– 1 teaspoon salt (or to taste)
– 1 teaspoon pepper (or to taste)
– 2 14. 5 ounces cans San Marzano diced tomatoes
– 1 cup small elbow pasta
– 1 15 ounces can no-salt added red kidney beans (drained and rinsed)
– 1 15 ounces can no-salt added black beans (drained and rinsed)
– 1 15 ounces can no-salt added cut green beans (drained and rinsed)
– 64 ounces 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
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
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