INGREDIENTS
1 serving
olive oil
1 small
onion
1 small
bulb fennel
2 smalls
carrots
2 stalks
celery
1 tsp
oregano
3 cloves
garlic
2 media
zucchini
1 bunch
curly kale
2 tbsp
tomato paste
2 cups
chicken stock
28 oz
tomatoes
14 oz
beans
1 serving
salt and pepper
1 cup
gf pasta
1 serving
parmesan cheese
1 leaf
flat parsley