Ingredients
- * 4 cup low sodium vegetable stock
- * 2 cup water
- * 2 (14.5 oz) can diced tomato
- * 1 cup diced celery (3 stalk)
- * 1 cup diced carrot (2 carrot)
- * 1 cup diced yellow onion (1 small)
- * 2 tbsp chopped fresh parsley
- * 2 tsp dried basil
- * 1 tsp dried oregano
- * 3/4 tsp dried rosemary, crushed
- * 1/2 tsp dried thyme
- * 2 bay leaf
- * 1/2 tsp sugar
- * salt and freshly ground black pepper, to taste
- * 1 1/3 cup diced zucchini (1 small)
- * 1 1/3 cup shell pasta
- * 4 clove garlic, minced
- * 1 (15 oz) can dark red kidney bean, drained and rinsed
- * 1 (15 oz) can white navy bean or cannellini bean, drained and
- rinsed
- * 2 cup packed chopped fresh spinach
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