INGREDIENTS
1 tbsp
olive oil
1 large
onion
3 ribs
celery
3 media
carrots
6
garlic cloves
1/2 tsp
pepper flakes
3 1/2 cups
vegetable broth
1 tsp
kosher salt
1 serving
freshly cracked pepper
2
sprigs rosemary
1 medium
yukon gold potato
30 oz
cannellini beans
400 gs
can artichoke hearts
5 cups
lacinato kale
1 serving
good-quality extra virgin olive oil
1 cup
flat-leaf parsley leaves
1/2 cup
basil leaves
2 larges
garlic cloves
2 media
lemons
1 serving
flaky sea salt