 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | cup | Beans, navy, canned | 7/8 | cup | Beans, canned (any, unseasoned) | 7/8 | cup | Beans, kidney, mature seeds, sprouted, raw | 1/2 | can (303 x 406) | green beans,canned | 1/2 | can, 15 oz (303 x 406) | tomato sauce | 1/4 | can (28 fl oz) | tomatoes canned, diced | 1/3 | clove | garlic minced | 1/3 | stalk, medium (7-1/2" - 8" long) | celery | 1 2/3 | tablespoons | olive oil | 2 2/3 | large | sliced baby carrots | 1/3 | large | Onion, chopped | 1/4 | medium | zucchini | 1/2 | cup elbow shaped | macaroni | 2/3 | teaspoon | salt | 1/2 | teaspoon | black pepper | 1/2 | tablespoon | italian seasoning | 3 3/4 | leaves | Spinach | 2 1/8 | leaves | Cabbage | 1 2/3 | cups | broth, vegetable, swanson, fat free |
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Steps
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Sequence
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Step
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| | 1 | Saute onion, celery, garlic and zuchinni in the olive oil.Mix allother ingredients together and simmer for 1 hour. | | 2 | Serve with parmesean cheese on top of each bowl. |
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