INGREDIENTS
28 oz
canned beef broth
15 oz
canned cannellini beans
14 1/2 oz
canned tomatoes
2
carrots
2
celery stalks
2
garlic cloves
2 tbsp
olive oil
1
onion
3 oz
pancetta
1 oz
parmesan cheese
2 tbsp
parsley leaves
1
rosemary
1
russet potato
6 servings
salt and pepper
1 lb
swiss chard