INGREDIENTS
1
Carrot, large
1/4 cup
Celery
3 cloves
Garlic
3 cups
Kale
2 15 ounce cans
Navy beans
1 tsp
Oregano, dried
1 tsp
Rosemary, dried
1 tsp
Thyme, dried
1 14 ounce can
Tomatoes
1/2 cup
Yellow onion
2 1/2 cups
Vegetable broth, low sodium
1/2 tsp
Red pepper
1/2 cup
Parmesan cheese, low-fat