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Ingredients
  • ¼ cup (60ml) olive oil
  • ½ onion, diced
  • 1 cup (140g) pinto beans, soaked overnight and drained
  • 2 to 3 stalks rosemary and thyme, tied into a bundle with butcher twine
  • 1 medium potato, peeled and cubed
  • 1 stalk celery, chopped
  • ⅓ large carrot, peeled and chopped
  • ⅓ medium butternut squash, cubed
  • 1 whole peeled tomato, diced
  • 1 leek, thinly sliced
  • ½ cauliflower, broken into florets
  • 4 oz. (115g) kale, chopped
  • 1 zucchini, chopped
  • 5 asparagus stalks, chopped
  • ¼ cup (40g) frozen peas
  • A piece of Parmigiano-Reggiano rind, scraped clean (optional)
  • Salt
  • ⅓ cup (60g) carnaroli or arborio rice
  • 3 to 4 fresh basil leaves
Steps
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