INGREDIENTS
2 tbsp
olive oil
1 large
yellow onion
3
carrots
2 ribs
celery
5 cloves
garlic
1/4 tsp
red pepper flakes
28 ozs
tomatoes
4 cups
vegetable broth
3 sprigs
fresh thyme
2 tbsp
fresh basil
1/2 tsp
fresh rosemary
1
bay leaf
1
parmesan
15 ozs
canned cannellini beans
1 serving
kosher salt
1 small bunch
kale
2 cups
crusty bread
1 cubes
parmesan cheese