Ingredients
- 1 Tbsp. olive oil
- 1 cup/4oz. finely chopped leek well rinsed
- ½ cup/2 oz. finely chopped carrot
- ½ cup/2 oz. finely chopped celery
- 1 28 oz. can tomatoes
- 4 cups/32 oz. no sodium added vegetable stock or chicken or beef
- 2 Tbsp./1 oz. chipotle puree
- 3 oz. mini egg bows or other small pasta
- 8 cups/8 oz. escarole/kale/Swiss chard/spinach roughly chopped
- 1 ½ cups/6 oz. zucchini large dice
- 1 14oz. can cannellini beans, drained
- 2 Tbsp./1 oz. pesto sauce
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