INGREDIENTS
2
Bay leaves
1 cup
Carrots
1 cup
Celery
2 cups
Collard greens
4 cloves
Garlic
1/4 tsp
Thyme, dried
1 15 ounce can
Tomatoes, fire-roasted
2 cups
White onion
7 cups
Vegetable or chicken stock
1/4 tsp
Black pepper, freshly-ground
1 pinch
Red pepper
2 tbsp
Olive oil, extra-virgin