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Ingredients
  • 3 - 15 ounce cans of cannellini beans or another white bean, rinsed and drained
  • 2 tbsp extra virgin olive oil
  • 3 medium carrots, diced small
  • 6 celery stalks, diced small
  • 1 large sweet onion, diced small
  • ½ large fennel bulb, diced small
  • 5 cloves of garlic, minced
  • 4 cups diced Swiss chard, kale, or spinach
  • 2 tablespoons tomato paste
  • 1 tsp dry thyme
  • 1 ½ tsp dry oregano
  • 1 ½ to 2 teaspoon sea salt (adjust to your liking, you may use less salt depending on the broth or bouillon you are using)
  • ½ tsp ground black pepper
  • ¼ tsp Aleppo pepper or red pepper flakes
  • 8 cups vegetable broth, no-chicken broth, or water with vegetable bouillon
  • Grated Parmigiano Reggiano cheese to sprinkle over the soup right before eating it. (Optional)
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