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Ingredients
  • 1 stalk celery chopped
  • 1 leek
  • 1 fennel
  • 2 medium carrots chopped
  • 1 can (15 oz) Garbanzo beans drained and rinsed
  • ½ can (8 oz) Pinto beans drained and rinsed
  • 3 medium potatoes
  • 3 cloves garlic finely minced
  • 1 sprig rosemary
  • 3 tablespoon tomato paste
  • ½ c Israeli couscous or Fregola
  • 7 c vegetable broth
  • 1 tablespoon olive oil
  • 2 teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoon parsley for serving
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