INGREDIENTS
2
arbol chiles
2
bay leaves
14 1/2 oz
canned tomatoes
1 1/2 cups
cannellini beans
2 media
carrots
2 stalks
celery
3/4 cup
dry white wine
1/2 small head
escarole
1 head
garlic
4 servings
kosher salt
3 oz
lasagna pasta
3 tbsp
olive oil
1 large
onion
2 oz
parmesan
6 sprigs
parsley
1 sprig
rosemary