INGREDIENTS
1 lb
canned white cannellini beans
1 serving
olive oil
4 oz
pancetta
2 cups
leeks
2 cups
yellow onion
2 cups
carrots
2 cups
celery
6 cloves
garlic
2 tsp
fresh rosemary
8 cups
chicken stock
2
bay leaves
1 serving
kosher salt
1 serving
parmesan cheese