Ingredients
- 8 cup vegetable broth
- 2 tbsp garlic minced
- 29 oz diced tomatoes (about 2 cans)
- 2 tbsp tomato paste
- 1 cup yellow onion roughly chopped
- 1 cup carrots shredded
- 1 1/2 cup celery roughly chopped
- 2 tsp fresh rosemary
- 2 tsp fresh oregano roughly chopped
- 2 tsp fresh parsley roughly chopped
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 2 cup baby spinach
- 2 cup zucchini cut into small pieces
- 1 1/2 cup green beans ends cut and halved (fresh or frozen)
- 14.5 oz kidney beans
- 14.5 oz great northern beans
- 2/3 cup elbow macaroni
- shredded parmesan cheese for topping (optional)
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