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Ingredients
  • 2 tablespoons olive oil
  • ½ cup finely sliced carrots (about 1 large carrot)
  • ½ cup finely sliced celery (about 1 large celery piece)
  • ½ cup chopped zucchini (about 1 small zucchini)
  • ½ cup finely chopped onion
  • 3 cloves garlic, minced or pressed (or 1 tablespoon garlic paste)
  • ½ teaspoon salt
  • 2 can (14.5 oz each) vegetable broth
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (15 oz) great northern beans (drained & rinsed)
  • 1 can (15 oz) light red kidney beans (drained & rinsed)
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • 1 cup small shell pasta
Steps
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