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Ingredients
  • 2 tablespoons olive oil
  • ½ onion, finely diced
  • 1 rib of celery, finely diced
  • ½ teaspoon salt
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 3 cups of water
  • 1 lb yukon gold potatoes, chopped into ½” cubes
  • 2 carrots, sliced
  • ½ cabbage, roughly chopped
  • 1 (15.5 ounces) can cannellini beans, drained and rinsed
  • 1 large bay leaf
  • Juice of 1 lemon
  • Chopped parsley
  • Salt to taste
  • Black pepper to taste
  • Equipment
  • Cutting board
  • Kitchen knife
  • Large pot
  • Spatula or wooden spoon
  • Measuring cups
Steps
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