INGREDIENTS
1 lb
cannellini beans
4 qt
water
2 tbsp
diamond crystal kosher salt
1 tbsp
olive oil
1 large
onion
1 stalk
celery
2 media
carrots
1/4 tsp
pepper flakes
1/2 tsp
kosher salt
8 cups
water
15 oz
canned tomatoes
1 head
garlic
1/2 bunch
stems from of parsley
1 sprig
rosemary
1
parmesan rind
1 tbsp
kosher salt
8 oz
pasta
1 1/2 tsp
ground pepper
1 tbsp
balsamic vinegar
1 serving
parmesan cheese
1 serving
parsley leaves
1 serving
pepper flakes