INGREDIENTS
1/2 cup
Carrots
4
Chard, large leaves
1/2
Fennel, bulb
3 tbsp
Fennel fronds
2 1/2 cloves
Garlic
2 cups
Herbs, fresh
4 tsp
Herbs de provence, dried
1
generous squeezes Lemon
1
Lemon
1/2
Onion
1/2 cup
Parsnips
1 can
Tomatoes
1 can
White beans
4 cups
Veggie broth
1/2 cup
Quinoa macaroni noodles, dried
1
Salt
3 pinches
Salt, coarse
6 tbsp
Olive oil
1
generous grating Parmesan
1
Parmesan cheese
1/4 cup
White wine, dry