INGREDIENTS
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1 cup diced yellow onion
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1 tablespoon olive oil
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32 ounces vegetable broth
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2 (14 ounce) cans diced tomatoes
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2 cups 1" cubed sweet potatoes
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1 1/2 cups green beans (halved or quartered)
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2 stalks chopped celery
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2 bay leaves
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1/2 teaspoon dried rosemary (finely chopped)
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2 teaspoons dried oregano
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2 teaspoons dried basil
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1 tablespoon dried parsley
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1 1/2 teaspoons salt
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1 1/2 - 2 cups zucchini noodles