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Ingredients
  • 2 tsp olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • ¼ tsp hot-red-chili-flakes
  • 796-mL can diced tomatoes
  • ½ 540-mL can romano beans, drained and rinsed
  • 450 mL vegetable broth, about ½ 900-mL carton
  • Parmigiano-Reggiano cheese, rind
  • ¾ cup tubetti pasta
  • 2 cups packed spinach
  • 2 tbsp grated Parmigiano-Reggiano cheese
  • ¼ cup chopped fresh basil
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