INGREDIENTS
2 cups
Baby spinach
4
Carrots
2
stalk Celery
2 cloves
Garlic
1
Onion, large
1
Russet potato
1/2
head Savoy cabbage
6
sprig Thyme, Fresh
1 can
White beans
2 tbsp
Tomato paste
1 cup
Ditalini pasta
1
Kosher salt and pepper
2 tbsp
Olive oil
1
Bread, crusty
1
Parmesan cheese and crusty bread