INGREDIENTS
12 ozs
beef
29 ozs
canned cannellini beans
1 1/2 cups
carrots
1 cup
celery
1 Tbsp
dried parsley
1 tsp
dried rosemary
4 cloves
garlic
6 ozs
kale
43 1/2 ozs
low sodium chicken broth
1 Tbsp
olive oil
1/2 tsp
oregano
6 servings
parmesan cheese
6 servings
salt and pepper
1 cup
water
1 1/3 cups
yellow onion