INGREDIENTS
1 lb
cannellini beans
1 tbsp
sea salt
2 qt
water
2 tbsp
olive oil
1 large
onion
2 larges
carrots
2 cloves
garlic
1/2 tsp
sea salt
1 pinch
pepper flakes
6 cups
water
14 oz
canned tomatoes
1
parmesan rind
2 inches
rosemary
2 sprigs
thyme
4 oz
kale
1 tsp
balsamic vinegar
1 tsp
ground pepper
1 serving
salt
1 serving
parmesan
1 serving
parsley