INGREDIENTS
3 cups
Baby spinach
1 can
Cannellini beans
2
Carrots, medium
1/2
bunch Flat leaf parsley
2
Garlic cloves
1
bunch Lacinato kale
1
Onion, medium
1 can
Tomatoes
2 tbsp
Tomato paste
1 1/2 qt
Vegetable stock
1
Horseradish, fresh
1/2 lb
Ditalini
2
Kosher salt and fresh cracked black pepper
5 tbsp
Olive oil
1
small loaf Italian bread, crusty
1/2 cup
White wine