INGREDIENTS
•
extra-virgin olive oil
•
3 garlic cloves, minced
•
1 small onion, chopped
•
1 carrot, chopped
•
kosher salt
•
Freshly ground black pepper
•
1 c. dry white wine
•
32 oz. low-sodium vegetable stock
•
1 15-oz. can cannellini beans, rinsed and drained
•
1 c. sliced zucchini, cut into half moons
•
2 c. peas
•
3 c. baby spinach, washed and dried
•
1 c. freshly grated Parmesan