Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 yellow onion, small dice
- 2 garlic cloves, roasted, chopped
- 2 bay leaves
- 1 cup sweet potato, peeled, small dice
- 1 cup carrots, peeled, small dice
- 1 cup parsnip, peeled small dice
- ½ cup celery, small dice
- 1 cup Northern beans, soaked overnight
- 1 cup Italian Cannellini beans, soaked overnight
- 1 cup tomatoes, small dice
- 8 cups vegetable stock (chicken stock)
- 1 zucchini, small dice
- 1 poblano pepper, small dice
- ¼ cup fresh flat-leaf parsley, finely chopped
- 3 Tablespoons balsamic vinegar
- salt and ground black pepper
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