INGREDIENTS
2
Bay leaves
4 15 ounce cans
Cannellini beans
2
Carrots, large
2
Celery, ribs of
8 cloves
Garlic
2
Kale, large leaves
1
Onion, large
1
large sprig Rosemary
1 15 ounce can
Tomatoes
4 cups
Vegetable broth
1
Salt & pepper
1 tbsp
Olive oil
4 cups
Water