Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped, 1 cup
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried basil
- 1 sweet potato, 8 ounces, peeled and cut into 1/2" pieces
- 1 zucchini, 8 ounces, cut into 1/2" pieces
- 1 yellow squash, 8 ounces, cut into 1/2" pieces
- 1 fennel bulb, 8 ounces, cut into 1/2" pieces
- 5 cups lower-sodium, fat-free chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 bag (5 ounces) baby spinach
- 1 can (15 ounces) red kidney beans, rinsed and drained
- 1/4 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
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