INGREDIENTS
1 1/2 cups
Cannellini beans, dried
3
Carrots
3
Celery stalks
2
medium cloves Garlic
1
medium bunch Kale or chard
1
Onion, medium
1 tsp
Red chile flakes
1 1/4 cups
Tomatoes
5
Waxy potatoes, medium
1 tsp
Sea salt, fine grain
2 tbsp
Olive oil, extra virgin
1
3-inch chunk Parmesan, rind
8 cups
Water