INGREDIENTS
2 14 ounce cans
Cannellini beans
2
Carrots
1 14 ounce can
Chickpeas
3
Garlic cloves
3
sprigs Rosemary, fresh
1
Sweet potato, medium
15
Thyme, sprigs
1 28 ounce can
Tomatoes, fire roasted
1
Yellow onion, medium
2
Zucchini, medium
6 cups
Vegetable broth
1
Parmesan cheese and/or pesto
1
Black pepper, freshly ground
1/2 tsp
Sea salt
2 tbsp
Olive oil, extra-virgin