INGREDIENTS
1
Bay leaf
2 cans
Cannellini beans, low-sodium
2
Carrots
2
stalks Celery
3 cloves
Garlic
5 oz
Nature's greens turnip greens or mustard greens
1 1/2 tsp
Rosemary, fresh
1 can
Tomatoes
1
Yellow onion, medium
2 qt
Vegetable broth, low-sodium
1 1/2 cups
Ditalini pasta or other small pasta
1
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Parmigiano-reggiano cheese plus