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Ingredients
  • 2 tablespoons (30ml) olive oil or unsalted butter
  • 1 (180g - 220g) medium onion , diced
  • 3 cloves (12g) garlic , minced
  • 3 (0.7g) bay leaves
  • 1 teaspoon (0.8g) dried oregano
  • ½ teaspoon (0.6g) dried basil
  • 3 ribs (220g) celery , chopped
  • 3 (220g) carrots , peeled and chopped
  • 2 (240g) Italian squash (optional), chopped
  • 5 cups (1.25L) unsalted vegetable stock or unsalted chicken stock
  • 1 teaspoon (8g) fine salt
  • 1 cup (80g) Farfalle or other pasta
  • 1 can (540ml or 19oz) red kidney beans , drained and rinsed
  • 1½ pounds (680g) russet or Yukon gold potatoes, chopped into cubes
  • 1 can (796g) crushed fire-roasted tomatoes
  • 2 to 3 cups (80g - 120g) spinach or kale (optional)
  •  
  • Garnish
  • Freshly grated parmesan cheese
  • Fresh basil
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