INGREDIENTS
2
Bay leaves
3
Carrots
1
stalks Celery
2 cups
Kale, leaves
1
Onion
1 28 ounce can
Tomatoes, with juice
1 15 ounce can
White beans
2 cups
Zucchini
2 tbsp
Tomato paste
4 cups
Vegetable broth
1/2 cup
Ditalini noodles
1 tsp
Italian seasoning, dried
1/2 tsp
Pepper, freshly ground
1/2 tsp
Salt
1 tbsp
Olive oil
1
Parsley and grated parmesan cheese