INGREDIENTS
2 15 ounce cans
Cannellini beans
4
Carrots, medium
2
Celery stalks
3 cloves
Garlic
1
sprig Oregano, fresh
2
sprig Rosemary, fresh
1/2
small head Savoy or green cabbage
1
large sprig Thyme, fresh
1 14.5 ounce can
Tomatoes
1
Yellow onion, large
1
Zucchini, medium
1 tsp
Black pepper, freshly ground
1 1/4 tbsp
Kosher salt
1
Parsley leaves and red pepper flakes, fresh
3 tbsp
Olive oil
8 oz
Country bread
1
piece Parmesan cheese
6 cups
Water