INGREDIENTS
1/2 cup
olive oil
2 media
onions
2 cloves
garlic
1 tsp
red pepper flakes
2
carrots
2 stalks
celery
1
fennel bulb
1/4 cup
tomato paste
2 cups
chicken stock
1 serving
kosher salt
1 serving
black pepper
1 bunch
parsley
1 bunch
swiss chard
5 oz
spinach
4 cups
cannellini beans
1 serving
lemon juice