Ingredients
- 1 Cup sliced carrots
- 1 Cup sliced celery
- 1 Cup zucchini
- 1/2 Cup diced sweet yellow pepper
- 1 small onion, chopped
- 1 Tablespoon California Olive Ranch® Olive Oil
- 15 Ounces cannellini or white kidney beans, rinsed and drained
- 14 1/2 Ounces beef broth
- 1 Cup medium pasta shells, cooked and drained
- 1 Teaspoon dried basil
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
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