INGREDIENTS
1 tbsp
olive oil
1
carrot
1 stick
celery
1/2
onion
2 cloves
garlic
1 tsp
oregano
1 pinch
salt and pepper
400 gs
canned tomatoes
1 tsp
tomato puree
500 mls
vegetable stock
25 gs
kale
1
bay leaf
100 gs
split mung bean
400 gs
cannellini beans