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Ribollita with White Beans and Kale
Ingredients
  • 1 large red onion chopped
  • 4 garlic cloves minced
  • 2 carrots chopped
  • 6 cups Light Vegetable Broth* or no-salt added vegetable broth
  • 2 celery ribs chopped
  • 2 russet potatoes diced
  • 1 head savoy cabbage** chopped
  • 1 bunch tuscan kale chopped
  • 1 (28-ounce) BPA-free can (or Tetra Pak salt-free ) diced tomatoes undrained
  • 3 cups cooked or 2 (15-ounce) BPA-free cans or Tetra Paks salt-free cannellini beans, drained and rinsed
  • ¼ to ½ teaspoon red pepper flakes
  • 1 sprig rosemary
  • 1 bay leaf
  • 3 tablespoons nutritional yeast
Steps
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