INGREDIENTS
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4 cups veggie stock
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4 cups white beans (We use dried beans and just soak them overnight.)
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3 cloves garlic
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6 organic carrots
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6 celery stalks
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1 bay leaf
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1 medium yellow onion
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1 T olive oil
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1 T parsley
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1/2 tsp sage
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1/2 tsp thyme
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salt to taste