INGREDIENTS
4 cups
veggie stock
4 cups
white beans (We use about 1 1/2 cups dried beans that expands to 4 cups after soaking.)
3 cloves
garlic
6
organic carrots
6
celery stalks
1
bay leaf
1
medium yellow onion
1 tbsp
olive oil
1 tbsp
parsley
1/2 tsp
sage
1/2 tsp
thyme
salt