INGREDIENTS
1 14 ounce can
Cannellini beans
2
Carrots
1 cup
Herbs
1
Onion, large
1 cup
Almond milk
1
Egg
5 cups
Water or vegetable broth
2 tbsp
Pesto
2 tsp
Baking powder
1 tsp
Caraway seeds
1 1/2 tsp
Sea salt, fine grain
2 cups
Whole wheat pastry flour
3 tbsp
Olive oil, extra-virgin