INGREDIENTS
1
bay leaf
30 oz
canned cannellini beans
14 oz
canned tomatoes
1 cup
carrots
1 cup
celery
1/8 tsp
celery seed
8 servings
red bell pepper
1/2 tsp
dried thyme
1/4 cup
garlic
1 medium
leek
3 tbsp
olive oil
1/2 tsp
pepper
2 cups
russet potatoes
1/4 tsp
salt
1/4 head
savoy cabbage
1 bunch
swiss chard
3 cups
vegetable broth
2 cups
water
1 cup
zucchini