INGREDIENTS
5 cloves
garlic
3 tbsp
olive oil
1 cup
whole-grain rustic bread
1 cup
leek
1 cup
carrots
3 cups
vegetable broth
3 cups
water
3/4 tsp
kosher salt
1 cup
ditalini pasta
10 oz
zucchini
15 oz
no-salt-added cannellini beans
3 cups
baby kale
1 cup
peas
1/2 tsp
ground pepper