INGREDIENTS
1 1/2 tsp
Basil, dried
1
Bay leaf
2
Carrots
2
stalks Celery
3 cloves
Garlic
1
bunch Kale
1 16 ounce can
Kidney beans
1
Onion
1 tsp
Oregano, dried
2 tbsp
Parsley, fresh leaves
1 28 ounce can
Tomatoes
1
Zucchini
6 cups
Chicken broth, low sodium
1/2 tsp
Fennel seed
1
Kosher salt and freshly ground black pepper
2 tbsp
Olive oil
2 tsp
Red wine vinegar
1
(3-inch) parmesan, rind
1/3 cup
Parmesan