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Ingredients
US|METRIC
10 SERVINGS
- 1 Tbsp. olive oil
- 1 cup onion (diced)
- 1 cup celery (trimmed and diced)
- 1 cup carrots (peeled and sliced)
- 2 zucchini (small, halved and sliced into thin half-moons)
- 4 cloves garlic (minced)
- 2 tsp. dried basil
- 1 tsp. kosher salt
- 1 tsp. coarsely ground black pepper
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 2 bay leaves
- 28 oz. petite diced tomatoes
- 15 oz. navy beans (drained and rinsed)
- 15 oz. red kidney beans (dark, drained and rinsed)
- 1 green beans (14.5 once can Italian, drained)
- 20 oz. vegetable broth (more as needed)
- 1 cup small pasta (I used small shells but ditalini is also a favorite)
- 1 1/2 cups fresh spinach (torn)
- grated Parmesan cheese
- cracked black pepper
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat25 |
| % DAILY VALUE |
| Total Fat2.5g4% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium520mg22% |
| Potassium450mg13% |
| Protein7g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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