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Ribollita (Tuscan Vegetable Stew)
Ingredients
  • 1 onion
  • 2 carrots
  • 1 tomato
  • 1 zucchini
  • 4 garlic cloves
  • 1 bunch lacinato kale
  • 1 handful parsley
  • 2 tablespoons olive oil
  • A pinch dried chili flakes
  • 10 sage leaves
  • 15-ounce can cannellini beans (or 1½ cups cooked)
  • 1 quart vegetable stock
  • Kosher salt and fresh ground pepper
  • Multigrain or wholegrain sourdough bread
  • Parmesan cheese
Steps
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