INGREDIENTS
2
stalks Celery
3 cups
Chopped & de-stemmed mushrooms
1/2 cup
Cipollini onions
1/4 cup
Cranberries, dried
3 cloves
Garlic
3
Kale, leaves
2 tbsp
Rosemary
1/4 cup
Sage
2 cups
Vegetable stock
2 tbsp
Balsamic vinegar
1
Salt & pepper
6 tbsp
Olive oil
5 cups
Bread