INGREDIENTS
2 15.5 ounce cans
Cannellini beans
2
stalks Celery
3 cloves
Garlic
1
large bunch Kale
1
Leek
1
Lemon, Juice of
2 tsp
Thyme
1/2
Yellow onion
4 cups
Vegetable broth, low-sodium
1
Black pepper, Freshly ground
1
Kosher salt
1/2 tsp
Red pepper flakes
1 tbsp
Olive oil, extra-virgin
1
Parmesan
2 cups
Water
Scott enjoyed
Easy and delicious