Description

Cook Time: 30 Minutes

Serves: 4

What you get:

• 1 Onion
• 1 Bunch Carrots
• 1 Bunch Celery
• 1 Head Garlic
• 1 Yukon Gold Potato
• 1 Bunch of Kale
• 1 Zucchini
• 2 Medium Fresh Ripe Tomatoes
• 2 Containers of Vegetable Stock
• 1 Can of Cannelini or Great Northern White Beans
• 1 Bunch Fresh Parsley

What you need:

• Extra Virgin Olive Oil
• Bay Leaf
• Dried Thyme
• Fennel Seeds
• Sea Salt
• Pepper
• Parmesan Cheese (Optional Garnish)

Allergens: Legumes, Garlic Nightshades, Celery

See Recipe