INGREDIENTS
3 cups
Baby spinach
1 15 ounce can
Cannellini beans
1
Carrot
3 cloves
Garlic
1
Onion, small
2 cups
Peas
1 cup
Zucchini
32 oz
Vegetable stock, low-sodium
1
Black pepper, Freshly ground
1
Kosher salt
1 tbsp
Olive oil, extra-virgin
1 cup
Parmesan
1 cup
White wine, dry