INGREDIENTS
1 14.5 ounce can
Cannellini beans, unsalted
1/2 cup
Carrot
8
Garlic cloves, large
1 cup
Sweet onion
2
Thyme, sprigs
3
lbs Tomatoes, ripe
1 tbsp
Tomato paste, unsalted
1 cup
Vegetable stock, unsalted
1 1/4 tsp
Kosher salt
1/2 tsp
Red pepper
3 1/2 tbsp
Olive oil
2 oz
Whole-wheat bread