INGREDIENTS
15 g
Basil
200 g
Cannellini beans
1
Carrot, large
2 sticks
Celery
75 g
Curly kale
2
Garlic cloves
1 tbsp
Oregano, dried
1
Red onion
1
tin Tomatoes
600 milliliters
Vegetable stock, hot
1
pack Gnocchi
1 tbsp
Olive oil
1
Parmesan shavings
200 milliliters
Red wine