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  • ½ cup extra virgin olive oil
  • ¼ pound pancetta diced
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 celery ribs diced
  • 5 cloves garlic minced
  • 1 15-ounce can cannellini beans drained
  • 1 15-ounce can lima beans
  • 1 bunch Tuscan kale stems discarded and rough chopped
  • 8 sprigs fresh thyme or 2 teaspoons dried thyme
  • 1 14-ounce can plum tomatoes hand crushed
  • 1 Parmigiano Reggiano rind optional
  • 8 cups low sodium vegetable stock plus more if needed to thin
  • 3 medium Yukon Gold potatoes cubed
  • ½ cup flat leaf Italian parsley minced
  • salt and pepper to taste
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