INGREDIENTS
1 15 ounce can
Cannellini beans
4
Carrots
1
stalks Celery
6 cloves
Garlic
2 cups
Kale
1
Onion
1
Parsnips
1/4 tsp
Red chili flakes
1 14.5 ounce can
Tomatoes
4 cups
Vegetable broth
1 tsp
Italian seasoning
1
generous pinch Pepper
1
generous pinch Salt
1/2 tsp
Sugar
1 tbsp
Oil