INGREDIENTS
4 cups
Baby spinach, fresh
2
Bay leaves, dried
1 cup
Carrots
1
Celery stalk, large
2 cloves
Garlic
2 15 ounce cans
Navy beans
1 tsp
Oregano, dried
1 tsp
Parsley, dried
2
Roma tomatoes, large
1/2 tsp
Thyme, dried
1
Yellow onion, medium
1
Zucchini, large
2
heaping tbsp Tomato paste
4 cups
Vegetable stock, low-sodium or unsalted
1
Black pepper and sea salt, freshly ground
1/4 tsp
Fennel seeds
3 tbsp
Olive oil, extra virgin
1/4 cup
Parmesan cheese
1 cup
Water