Ingredients
Serves: 6-8 servings
Prep Time: 10 mins
Cook time: 5 mins
Total Time: 15 mins
2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
11/4 cup celery, diced
11/2 cup white onion, diced
4 - 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
11/2 cups zucchini, diced
11/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
21/2 cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)
Preparation
