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Ingredients
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 white onion finely chopped
  • 1 cup carrots sliced thin
  • 1 cup celery sliced thin
  • 2 zucchini chopped (peeled if desired)
  • ½ teaspoon salt
  • 1 can (28 oz) petite diced tomatoes do not drain
  • 1 can (15 oz) kidney beans drained & rinsed
  • 1 can (15 oz) tomato sauce
  • 3 cans (15.75 oz each) vegetable broth
  • 1 tablespoon dried basil
  • ½ tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 to 2 teaspoons salt more or less to preference
  • ½ teaspoons pepper
  • 1 cup spinach leaves about 1 to 2 handfuls
  • 1 ½ cups shell pasta
Steps
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