INGREDIENTS
2
Celery hearts
1 tsp
Basil, dried
1
Bay leaf
2
Carrots
1 15 ounce can
Garbanzo beans
3 cloves
Garlic
1
15- oz can Kidney beans, red
1 tsp
Oregano, dried
1/4 cup
Parsley, fresh
1/2
head Savoy cabbage
1 14 ounce can
Tomatoes
1 15 ounce can
White beans
1
White potato
1
Yellow onion
2
Zucchini, medium
1 32 ounce container
Chicken or vegetable stock
1 tsp
Black pepper
1 1/2 tsp
Sea salt
1 tbsp
Olive oil
1
Parmesan cheese
2 cups
Water
1
Rind from 2 oz. of parmesan cheese