Ingredients

The following ingredients have 10 Servings
  • 1 large white onion (diced)
  • 2 large carrots (diced)
  • 1 large celery stalk (diced)
  • 1 1/2 cups fresh green beans (cut into three pieces)
  • 2 cups diced pumpkin or butternut squash ((optional - swap for potatoes if desired))
  • 6 cloves garlic (chopped OR minced)
  • 1/4 cup tomato paste
  • 32 ounces diced or crushed fire roasted tomatoes
  • 6 cups low sodium vegetable stock (or broth)
  • salt and pepper to taste
  • 2 tablespoons Italian dried herbs
  • 1 teaspoon dried basil
  • 2 teaspoons crushed bouillon cube ((or stock powder))
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon sugar ((optional -- offsets the acidity from the tomatoes))
  • 2 bay leaves
  • 1 parmesan rind
  • 2 large zucchini (diced)
  • 15 oz (425 g) white navy beans (Cannellini beans) (drained and rinsed)
  • 15 oz (425 g) red kidney beans (drained and rinsed)
  • 12 oz (340 g) three cheese tortellini ((fresh or dried))
  • 2 cups loosely packed baby spinach
  • shredded Parmesan cheese (for serving (or Romano))

Instruction