INGREDIENTS
2 cans
each) cannellini beans
2
Carrots, medium
2
Celery stalks
3
Garlic cloves
1/4 cup
Parsley, fresh
1 tsp
Thyme, dried
1 can
Tomatoes
1
Yellow onion, medium
4 cups
Vegetable broth, low-sodium
1
Salt and ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
1
Parmesan, Grated