INGREDIENTS
6 servings
bell pepper
1 cup
canned tomatoes
3 media
carrots
3
celery stalks
5 cups
chicken stock
2
dried bay leaves
2 tbsp
extra virgin olive oil
6 servings
extra virgin olive oil
1 leaf
flat leaf parsley
3 sprigs
fresh thyme
2 pieces
parmigiano reggiano
6 servings
parmigiano reggiano cheese
3/4 cup
red lentils
2 cups
savoy cabbage
1 tsp
sea-salt
1 large
yellow onion
3
yukon gold potatoes
2 media
zucchini