INGREDIENTS
1 lb
Carrots
1 1/2 cups
Edamame, frozen
2 cloves
Garlic
1/2 lb
Green beans
1
Onion, medium
1
small bunch Swiss chard
1 can
Tomatoes
1
Pepper
1
Salt
2 tbsp
Olive oil, Extra virgin
7/8 cup
Parmesan
4 cups
Water
1 1/2 c. low-sodium white kidney (cannellini) beans
1 c. tubetti