INGREDIENTS
2 tbsp
extra virgin olive oil
1 medium
leek
1 medium
carrot
2 ribs
celery
4
garlic cloves
1/2 tsp
chilli flakes
1/2 lb
cherry tomatoes
1/2 tbsp
thyme
1/2 tbsp
rosemary
28 ozs
cans cannellini beans
6 cups
vegetable stock
1 bunch
cavolo nero
2 tbsp
parsley
1 serving
salt and pepper