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Ingredients
  • 3 TABLESPOONS OLIVE OIL
  • ¾ CUP SLICED CARROT
  • ¾ CUP ONION, DICED
  • 3 CLOVES GARLIC, MINCED
  • 6 CUPS LOW-SODIUM VEGETABLE BROTH
  • ¾ CUP SNOW PEAS
  • 2 (14 OUNCE) CAN DICED TOMATOES
  • 1 TEASPOON DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • 1 TEASPOON SALT
  • 1 TEASPOON GARLIC POWDER
  • 1 ½ CUPS UNCOOKED DITALINI PASTA
  • 2 (15 OUNCE) CAN CANNELLINI BEANS, DRAINED AND RINSED
  • 1 (15 OUNCE CAN CORN, DRAINED
  • ¾ CUP ZUCCHINI, DICED
  • SHREDDED PARMESAN CHEESE, FOR TOPPING
Steps
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