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Ingredients
US|METRIC
4 SERVINGS
- 4 Tbsp. extra virgin olive oil (divided)
- 2 carrots (cut into bite-sized pieces)
- 2 parsnips (peeled and cut into bite-sized pieces)
- 1 turnip (peeled and cut into bite-sized pieces)
- 2 beets (small, trimmed and cut into bite-sized pieces)
- 3 cups kale leaves (baby, or any kale, roughly chopped)
- 6 sage leaves (large)
- 3 cloves garlic
- 1/4 cup toasted almonds (lightly)
- 1/3 cup grated Parmesan cheese (freshly)
- 4 cups chicken stock
- 1 cup pasta shells
- 14.5 oz. cannellini beans (drained and rinsed)
- coarse salt
- freshly ground pepper
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