Ingredients
- 2 tbsps extra-virgin olive oil
4 celery stalks, chopped
4 medium cloves garlic, chopped
4 medium carrots or equiv. winter squash, chopped
1 medium red onion, chopped
1 medium parsnip, chopped
1 14.5-ounce can crushed tomatoes
1 tsp crushed red pepper flakes
1 lb 16 oz kale (preferably lacinato [Tuscan] kale), stems trimmed off and leaves well chopped
2 14.5-oz cans white beans (preferably cannellini)
8 oz good quality bread, torn into bite sized pieces
1 1/2 tsps fine grain sea salt
zest of one lemon
Description
Adapted Slightly From Heidi Swanson's Website
Spark Recipes
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