INGREDIENTS
2
Bay leaves
1
Carrot, large
1
stalk Celery
4
Garlic cloves
1 cup
Green cabbage
1 can
Kidney beans, red
1
Onion
1 tsp
Oregano, dried
1
big handful Parsley, fresh
1
Potato
1 tsp
Thyme, dried
1 1/2 cups
Tomatoes
6 cups
Vegetable broth
1/2 cup
Gluten-free penne pasta
2 tbsp
Avocado oil
1/4 tsp
Salt
1
Salt & pepper