INGREDIENTS
3
Bay leaves, fresh
2
Carrots
1/2 tsp
Chili flakes
1
Flat leaf parsley
3 cloves
Garlic
1 cup
Kale
1
Onion, medium
1
Rutabaga
3
sprigs Thyme
28 oz
Tomatoes
1
Turnip
1
Kosher salt and freshly ground black pepper
3 oz
Olive oil
1/2 cup
Parmesan, grated
4 cups
Water
1 cup
Fregola