INGREDIENTS
45 ozs
cannellini beans
4 cups
vegetable broth
1 tbsp
olive oil
1
onion
2 media
carrots
2 sticks
celery
4 cloves
garlic
1 tsp
rosemary
1/2 tsp
thyme
1 tsp
kosher salt
1/2 tsp
pepper
1 serving
pepper flakes
2 cups
spinach
2 tbsp
lemon juice
1/4 cup
parmesan cheese
1 serving
garnish: parsley