INGREDIENTS
2
Carrots
2
stalks Celery
6 cloves
Garlic
6 cups
Kale or swiss chard, leaves
1
Onion
1 tsp
Rosemary, fresh
3 1/2 cups
White beans, cooked
6 cups
Chicken or vegetable stock
2 tbsp
Tomato paste
2 tsp
Sea salt and freshly ground black pepper
3 tbsp
Olive oil, unrefined extra-virgin
1
piece From parmesan cheese, rind