INGREDIENTS
1/4 cup
Cannellini beans, cooked
3
Carrots, medium
1
Fennel, small bulb
2
Garlic cloves
1
Microgreens
1
Parsley
3
Red bell peppers, jarred roasted
1 tbsp
Thyme, fresh leaves
1
Yellow onion, medium
2 tbsp
Tomato paste
4 cups
Vegetable broth
2 tbsp
Balsamic vinegar
1/2 tsp
Black pepper, freshly ground
1
Red pepper, jarred roasted
1/2 tsp
Red pepper flakes
1 pinch
Red pepper flakes
1/2 tsp
Sea salt
2 tbsp
Olive oil, extra-virgin
1
Baguette