INGREDIENTS
2 15 ounce cans
Cannellini beans, Reduced Sodium White
2
Carrots, large
2
Celery stalks, large
5 cloves
Garlic
4 cups
Kale
1/4 tsp
Rosemary, fresh
1/4 tsp
Thyme, dried
1 28 ounce can
Tomatoes
1/2
White onion
4 cups
Vegetable stock
1/2 tsp
Red pepper
1 tsp
Salt
2 tbsp
Olive oil, Extra Virgin