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Ingredients
  • 1 onion, chopped
  • 2 teaspoons minced fresh garlic
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 6 1/2 cups vegetable broth, divided
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 6–8 fingerling potatoes, sliced
  • 1 1/2 cups fat-free refried beans
  • 1 bay leaf
  • 2 tablespoons parsley flakes
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • Freshly ground black pepper
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 3/4 cup frozen corn kernels
  • 1/2 cup uncooked whole wheat pasta elbows
  • 2 cups chopped Swiss chard
  • 1 teaspoon balsamic vinegar
Steps
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