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1 Tbsp. Olive Oil
1 chopped onion
3 chopped garlic cloves
2 chopped celery stalks
1 12 oz. bag of frozen sliced carrots
1 12 oz. bag of frozen green beans
1 15 oz. can of petite chopped tomatoes
2 Tbsp. oregano
2 Tbsp. basil
1 Tsp. salt
½ Tsp. red pepper flakes
1 Tsp. black pepper
1 6 oz. can of tomato paste
1 cup of water
2 32 oz. cartons of beef stock
1 chopped zucchini
2 chopped yellow squash
3 large handfuls of baby spinach
1 15 oz. can of kidney beans, rinsed and drained
Shaved Parmesan Cheese to finish
- Spray pot with Pam. Add olive oil. Sautee onion, celery and carrots in olive oil until soft. Add garlic and stir one minute.
2. Add green beans, can of tomatoes, beans and stock. Add oregano, basil, salt and peppers. Heat until simmering.
3. Add Tomato paste and one cup of water. Stir until the tomato paste is incorporated.
4. Add the chopped zucchini and squash and bring to a simmer.
5. Add spinach and stir until wilted and everything is heated through. Taste and adjust seasoning (add more salt, pepper, basil or oregano to taste)
6. Serve topped with shaved Parmesan.
NOTES: I make this in big batches. It freezes well and lasts for a week in the refrigerator. If I’m really hungry or want to make this heartier, I will add some cooked whole-wheat orzo or brown rice. I often have this as a meal with a salad and/or a couple of whole-wheat crackers. Feel free to use any stock you have on hand. Chicken and vegetable stock work just as well (so do other types of canned beans). Have a big bowl and get those veggies in!