INGREDIENTS
45 ozs
cannellini beans
4 cups
chicken broth
1 Tbsp
avocado oil
3 strips
bacon
1 medium
onion
1 medium
carrot
2 ribs
celery
4 cloves
garlic
1 Tbsp
rosemary
1 medium
russet potato
2 cups
curly kale
1/4 cup
parsley
1 serving
kosher salt and pepper
1 serving
parmesan cheese