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Tuscan Soup with Cannellini Beans and Lentils
Ingredients
  • 3 cups cooked or 2 (15 ounce) cans no-salt-added or low sodium cannellini beans, drained
  • 26 ounces chopped tomatoes (see note)
  • 5 cups no-salt-added or low sodium vegetable broth
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • ⅛ teaspoon red pepper flakes
  • ½ cup dry brown lentils, rinsed and sorted
  • 4 cups fresh spinach or baby kale
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • black pepper, to taste
Steps
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