INGREDIENTS
1
Carrot
1
Celery stalk
1 tsp
Garlic
2 15 ounce cans
Kidney beans
1
Onion, medium
1/2 cup
Parsley, leaves
1 cup
Parsnip or other hard vegetable
1 28 ounce can
Tomatoes with basil
1 cup
Zucchini or other soft vegetable
6 cups
Stock
1/2 cup
Pasta, small
1
Salt and freshly ground black pepper
3 tbsp
Olive oil, extra virgin
1
From parmesan cheese, rind
1
Bay leave