INGREDIENTS
30 ozs
canned cannellini beans
4 cups
lower sodium beef broth
2 Tbsps
olive oil
1
yellow onion
2 larges
carrots
1 tsp
kosher salt
4
garlic cloves
15 ozs
canned chickpeas
3 tsps
fresh rosemary
1 bunch
escarole
1
juice of lemon
1/3 cup
parmesan cheese