INGREDIENTS
32 ozs
chicken stock
15 ozs
cannellini beans
30 ozs
cannellini beans
15 ozs
canned tomatoes
5 media
carrots
2
celery spears
3 cloves
garlic
1 small
onion
1 pinch
pepper flakes
1 serving
salt and pepper
1 tsp
oregano
1 tsp
thyme
1
bay leaf
1/2 cup
parmesan cheese
1
parmesan rind
1/2 lb
ditalini pasta
2 tbsps
olive oil
2 tbsps
olive oil
1 tbsp
olive oil