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Ingredients
  • INGREDIENTS
  • 2 tablespoons broth for sautéing
  •  
  • ¾ cup onion diced
  • ½ cup celery sliced
  • ½ cup carrots peeled, quartered and sliced
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • ¼ cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 15 ounce can small white beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 cup Russet potatoes peeled and diced into ½ inch pieces
  • ½ cup frozen Italian cut green beans
  • ½ cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley
Steps
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