Ingredients
- 1 Tbsp. olive oil
- 1 10- oz. bag frozen vegetable blend
- 1 1/2 cup shredded or diced carrots
- 1 15- oz. can roasted tomatoes
- 1 15- oz. can Northern beans (cooked undrained)
- 1 10- oz. bag frozen corn
- 8 cups vegetable stock
- 2 tsp. dried Italian herb blend
- 1 zucchini (small diced diced carrots)
- 1 10- oz. bag fresh spinach
- 1/2 lb. whole grain pasta (cooked)
Instructions
- In a large stockpot, heat oil over medium high heat until shimmering. Add frozen vegetable blend and carrots. Cook until vegetables are warmed through, stirring occasionally.
- Add tomatoes, beans, corn, stock and Italian herb blend. Allow to simmer about 10 minutes. Stir in zucchini, spinach and pasta and heat through.
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